Pre-heat oven to 350°
Prep Time:45 minutes (includes rise time)
Cook Time: 1 hour
8x5 bread pan
1 ¼ cup warm water
1 packet active dry yeast (2 ½ tsp yeast)
1 Tbsp sugar
2 cups gf bread flour blend
½ cup of sorghum flour
½ tsp xanthan gum
1 Tbsp cocoa powder
1 ¼ tsp salt
1 tsp caraway seed
1 tsp dill
2 tsp dried orange zest (can use fresh)
2 tsp dried minced onion
½ cup oil
2 Tbsp molasses
2 eggs, beaten
1.Lightly grease bread pan. Sprinkle rice flour on the bottom. Pat the flour all around until it’s coating the sides. Discard the excess flour.
2.In a small bowl place yeast, water and sugar and allow the yeast to bloom (approx. 5 minutes).
3.Using a stand mixer, place the dry ingredients into the mixing bowl and mix until well incorporated.
4.Next add oil, molasses, eggs, and the yeast mixture. Mix well (approx.. 2 minutes).
5.Place the bread dough in the prepared pan, cover with a tea towel or plastic wrap and allow to rise (in a warm place).
6.Uncover and place in pre-heated oven for 1 hour.
**Look at the loaf around 35 minutes in and if it is becoming too dark, cover lightly with tin foil “tent”.
Jen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you!