best gluten free bread


IMG_0276 (1024x768) found at

only I used 1 tbs of yeast, 3/4t of salt, and 1-1/2 tbs of sugar.  added flax this last loaf so increased the water a tad.  And obviously my top crust looks a little different, probably because I did not smooth it out.  Must use the smaller loaf pan.   First loaf I baked, ate about 1/2 of it almost immediately and it wasn’t as good as this loaf with the less sugar and slightly more salt.  Even DH took a few bites for his taste instead of just one like he usually does.  Best thing about this bread is how simple it is. very few ingredients, almost as simple as plain old wheat bread!  Oh yeah, used Bob’s Red Mill gluten free all purpose flour to powder the pan? because of the amount of bean flour in that mix, the crust has a slight bitter taste, so never again . . . next time will substitute the sorgum with mesquite flour

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