Here’s a recipe I got from The Gluten Free Gourmet Bakes Bread, modified for Levi’s dietary needs.
This is kind of complicated to write down because Bette Hagman has a ‘Bread Mix’ recipe that makes enough dry ingredients for 6 loaves, then the actual bread recipe with the wet ingredients, etc.
Here’s the Four Flour Bread Mix Recipe:
- 3 cups garfava flour (I used chickpea/chana flour)
- 1 cup sorghum flour
- 4 cups tapioca starch
- 4 cups cornstarch
- 3 Tbsp xanthan gum
- 1 Tbsp salt
- 1 Tbsp egg replacer powder
- 3 envelopes (7 g. each) unflavored gelatin (optional) – you can use agar powder too
- 3/4 cup sugar
Mix together and store in a ziploc bag till ready to use.
Now here’s the actual bread recipe with all the wet ingredients.
Four Flour Bread (Medium-sized Loaf)
- 3 1/3 cups Four Flour Bread Mix (from above)
- 2 1/4 tsp yeast
- 3 tbsp ground flaxseed + 9 tbsp warm water
- 4 1/2 Tbsp Earth Balance
- 3/4 tsp apple cider vinegar
- 1 1/2 cups warm soy milk
Grease your pan with olive oil.
In a mixing bowl of your kitchen mixer combine all the liquid ingredients, but not quite all the soy milk.
With the mixer turned low, add the dry ingredients (including yeast) a little at a time. Dough consistency should be like cake batter. Add more soy milk if necessary. Turn the mixer to high and beat 3 1/2 minutes. Spoon the dough into the prepared pan, cover, and let rise in a warm place for about 60 minutes or until the dough reaches the top of the pan.
Bake in a preheated 400F oven for 10 minutes, then cover with foil and return to oven for another 50 minutes, or until a cake tester comes out clean.
This recipe came from the book The Gluten Free Gourmet Bakes Bread by Bette Hagman, with a few minor adjustments made by me.