Gluten Free Bread

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flourYield: 1 loaf

Gluten Free Flour:

340g Brown Rice Flour                    240 g Tapioca Flour

410g White Rice Flour                     330g Sweet Rice Flour

1Tbsp + 1Tsp Xanthan Gum


840g Gluten Free Flour                     4Tbsp Yeast

1Tbsp + 2Tsp Xanthan Gum             1lb 8oz Water, warm

2Tbsp + 2Tsp Baking Powder           1Tbsp + 1Tsp Apple Cider Vinegar

2Tsp Salt                                            4oz Oil

4oz Sugar                                           4 Eggs

2oz Quinoa, cooked                           1oz Almond Flour

1oz Polenta in 1oz Hot Water            1oz Sunflower Seeds, sprouted


Combine all ingredients for the gluten free flour, set aside. Bloom yeast and sugar in warm water. Mix and sift all dry ingredients. Place all ingredients in Hobart mixer fitted with paddle attachment and mix for three minutes. Remove dough and gently knead a few times to form a ball. Oil and flour (with gluten free flour mix) a metal loaf pan. Fit dough into pan and allow to proof until doubled in size. Preheat oven to 375° F and bake for 50-60 minutes or until internal temperature reaches 200° F.

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