Start by whisking your dry ingredients together. Do dry first, liquid second, so you can re-use your measuring equipment without stuff sticking to it.
- 1/2 cup soy flour (gives a really nice aroma and helps smooth the texture)
- 1/2 cup corn flour (mostly a filler in this recipe, but it’s so much nicer than white rice flour)
- 1/2 cup millet flour (this stuff is hard to find, but millet isn’t; grind it yourself in a coffee grinder)
- 1/2 cup gluten-free oat flour (also hard to find; again, you can simply mill it yourself from GF oats)
- 1 cup tapioca starch
- 1 tsp salt
- 2 tbsp white sugar (you can sub in exotic sugars if you want, but do be aware this will change the way the bread rises)
- 2-1/2 tsp breadmaker yeast (you’ll most likely want to NOT whisk the yeast into the mix, per your breadmaker’s instructions).
On to liquid ingredients. You’ll probably want to pour these liquids into your breadmaker pan, again per your breadmaker’s instructions:
- 1-1/4 cups warm water (not cold, not hot, but warm; extreme temperatures upset yeast)
- 3 tablespoons olive oil (my preference is extra virgin)
- 1/2 tsp lemon juice (yeast likes the acidity)
- 2 large eggs (room temperature is important here, so you’ll have to take them out of the cooler a bit ahead of time)
A gluten free or quick rise cycle will work well with this recipe. Just be aware that the cooking time may be a little longer than what your breadmaker suggests. My custom program looks like this:
- 2 minute preheat
- 5 minute dough mix (1st cycle, slow mix)
- 10 minute dough mix (2nd cycle, fast mix)
- 20 minute rise
- 70 minutes bake @ 375 deg
This recipe makes a really nice, moist, springy loaf unlike anything you’ll find in the gluten free section of your local supermarket. It keeps relatively well for up to three days. It also freezes like a champ.