Gluten free bread

I have tried MANY different gluten free recipes for bread but this one is the one that has worked best so far using a blend of flours. It is not difficult to make, and it is tasty too!

Ingredients:

Dry Ingredients:

• 1 cup almond flour
• 1 cup arrowroot flour
• 1/3 cup coconut flour
• 1 tsp sea salt
• 2 tsp active dry yeast
• 1 ½ Tbsp very finely ground chia seeds
• 2 Tbsp organic psyllium husk powder (I was able to find this online)
• 1/4 cup sliced olives (optional)

Wet Ingredients:

• 1 ¼ cup filtered water
• 2 tsp maple syrup (This is consumed by the yeast, which lowers the glycemic index.)
• 1 egg

Directions

1. Heat water at 105-110 °F. Not more than that. Add 2 tsp of maple syrup and stir. Add the yeast and let the mixture stand for 10 minutes. The yeast should bubble or foam. If it doesn’t, start all over again. I sometimes use honey too.
2.  In a large bowl, whisk together the almond flour, arrowroot flour, coconut flour, and sea salt.
3.  Into the yeast mixture stir the finely ground chia and psyllium powder. Let it stand for 1 minute to thicken, then mix. I usually find it easier to use a spatula. It is quite sticky as a dough.
4.  Pour the thickened yeast-chia mixture into the dry ingredients and mix with the spatula (or wooden spoon) until thick and fully combined. The dough will be slightly sticky, but workable. Knead for 1 minute.
5.  Put the kneaded dough back into the bowl. Cover with a damp cloth and place in a warm spot to rise for 1 hour.
6.  Preheat the oven at 425 °F with a pizza stone (or cooking sheet) inside.
7.  Divide the dough into two balls. Dip your hands in water. It is easier to work on the dough when your hands are wet. Shape them as small buns or two small size loafs. Brush with egg wash, if desired.
8.  Slide the prepared dough onto the preheated stone or cooking sheet. Bake for 35-40 minutes. Please note that baking time can vary; the measure of doneness is an internal temperature of 205-210 °F.
9.  Let your baked goodies cool completely on a wire rack. (Not allowing the loaf to fully cool before cutting may result in a gummy interior.) Once completely cooled, slice and serve, or store in an airtight container. To re-crisp crust, toast or reheat at 375 °F for 5-10 minutes.

You can’t call this grain bread or wheat bread because the ingredients do not include grain products like wheat and whole-grain flour. Whole grains, and even refined grains, can cause bloating to people.

This healthy bread recipe is nutritious and safe for you compared with the loaf of bread you’re used to eating. The slices of bread you can have with this recipe make a healthy replacement to your multi-grain bread or whole-wheat bread dishes.

preheat the oven at 425 °F with a pizza stone (or cooking sheet) inside. It works best if the pizza stone is warmed up.