Ingredients

The following ingredients have 10 Servings
  • 1 3/4 cups warm water (110 degrees)
  • 2 tablespoons sugar
  • 1 tablespoon instant or rapid-rise yeast
  • 2 large eggs
  • 15 ounces gluten free flour (recipe link in notes) (450 grams)
  • 3 ounces golden ground flaxseed meal (85 grams)
  • 1 1/2 ounces non-fat dry milk powder (42 grams)
  • 3 tablespoons powdered psyllium husk (45 grams)
  • 1 1/2 teaspoons salt (7.5 grams)
  • 3/4 teaspoons baking soda (3 grams)
  • Kitchen Equipment
  • 8 inch cast iron pan

Instruction

  • Rapid rise yeast can be directly added to dry ingredients, but I like to still add it to warm water with sugar and allow it to bubble first. After a few minutes, add in eggs.
  • Using a stand mixer, mix all dry ingredients together,
  • Slowly add liquid mixture and mix for about a minute on medium speed.
  • Spray a piece of parchment paper that fits into either a small 8 inch cast iron skillet or a dutch oven. Spray with water, cover loosely with plastic and allow to rise for two hours. Slash top with knife to prevent splitting.
  • Preheat oven to 400 degrees.
  • Place bread in oven on cast iron griddle or baking sheet. Turn oven down to 350 degrees F. and bake for 90 minutes rotating half way.
  • Once out of the oven, cook for two hours before slicing.
  • Slice, freeze with parchment between each sheet.
  • To eat, either toast bread or place in oven for about 5 minutes at 400 degrees.