Combine these ingredients and let them soak overnight:
1 3/4 cup gluten free flour (*see note at bottom*)
4 Tbls ground chia seeds or flax seeds
1 1/4 cup water
2 Tbls apple cider vinegar or lemon (or non-vegan: kefir, yogurt, or buttermilk)
The next day combine these dry ingredients:
3/4 cup sprouted flour (**see note at bottom**)
1/3 cup arrowroot or tapioca starch
2 tsp guar gum
1 tsp salt
1 tsp Baking Powder
1 tsp Baking Soda
Proof the yeast by combining the following in a small bowl and letting it sit for 5 to 10 minutes:
1 packet yeast
1 tsp sugar
1/8 cup warm filtered water
When it is done proofing, combine all ingredients including the soaked flours and stir for several minutes. It should be a little wetter than normal bread dough with gluten. But it should not be as wet as muffins batter. It won't be stiff enough to hold in a ball in your hands, but it should not be pour-able. You might need to add more flour or water to reach the right consistency. Things like weather and the way you measure your flours can make a HUGE difference.
When it has reached the desired consistency, place in a loaf pan and let it rise in a warm place for 45 minutes. It should rise, but not as much as gluten bread.
Bake on 350 degrees for one hour.
This is delicious, but don't expect a light and fluffy bread. It is a hearty whole grain bread that is extremely flavorful and fulfilling. It should be stored in the frigde. I usually make two loaves and freeze one.
*I use whatever flours I have, usually different combinations of the following: quinoa, brown rice, amaranth, millet, garbanzo, buckwheat, lentil, coconut, teff. The most common one that most people prefer is brown rice flour because it is lighter and doesn't have a really strong flavor. It is good to use a combination because some flours have more fiber and some more protein. This is all important in the rising and baking. I will post an article on this soon.*
**If you don't have sprouted flour, you can use sprouted and dried nuts/seeds or rice, millet, or coconut flour since these have a low phytate content.**
To read about the benefits of soaking flours, grains, nuts, beans, and seeds, go here: http://kaletothequeen.weebly.com/3/post/2012/07/soaking-dough.html
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