Gluten-Free Third Bread
Makes 1 loaf
This bread is made with a combination of three, whole-grain, gluten-free flours – thus each flour is one-third of the bread! Soaking the flours overnight increases the digestibility (and palatability) of the whole grains. This recipe uses ginger powder to increase the probiotic content of the soaking water and hasten fermentation of the grains. The result is a 100% whole grain, gum-free, easily digestible, tender, delicious, sandwich bread!
1 ¼ cups brown rice flour
1 ¼ cups sorghum flour
1 ¼ cups millet flour
½ teaspoon organic, dried ginger powder
2 cups warm (about 100 degrees F) water
2/3 cup flax meal
1 teaspoon finely ground, unrefined sea salt
1 tablespoon whole cane, date, or palm sugar
1 teaspoon active dry yeast
2 tablespoons olive oil or ghee, plus more for greasing the pan
In a large glass or ceramic mixing bowl combine the brown rice flour, sorghum flour, millet flour, warm water, and ginger. Use a wooden spoon to mix until a smooth batter forms. Cover tightly with a non-reactive lid. Leave in a warm (75-80 degrees F) place overnight, about 12-24 hours.
Generously grease a standard (4 ½” x 8 ½ ” x 3”) glass loaf pan. Add the flax meal, salt, sugar, and yeast to the soaked flour mixture. Use a wooden spoon or the paddle attachment to stir the batter until a fluffy dough forms, about 2 minutes. Add the oil or ghee. Stir until it becomes fully incorporated, about 1 minute. Scoop the batter into the greased bread pan. Cover with a light (flour-sack style) towel or cloth napkin. Set to raise in a warm (75 -80 degrees F) place until even with the top of the pan, about 30-45 minutes.
Center the oven rack. Pre-heat the oven to 350 degrees F. Bake until slightly browned on top, about, 70-80 minutes. Remove the finished bread from the pan. Cool on a rack. Store tightly covered at room temperature if you plan to eat the bread over 1-2 days. Store tightly covered in the refrigerator up to 5 days. For longer storage wrap with wax paper, place in a freezer bag, and store in the freezer up to 2 weeks.