Wheat-Like Gluten Free Bread Recipe (Grain-, Gum- & Dairy-Free)

Ingredients:

• 1-1/3 cups water (heated to 110 - 115°F for oven baking)
• 2 tablespoons honey
• 2-3/4 teaspoons instant yeast (SAF)
• 1-1/3 cup Italian Chestnut Flour (Dowd & Rogers)
• 1-1/4 cups potato starch (or cornstarch, though not grain-free)
• 1/2 cup tapioca flour (or cornstarch, though not grain-free)
• 1/4 cup flax seed meal
• 3 tablespoons psyllium husk powder (Vitacost)
• 1 teaspoon salt
• 2 whole large eggs, at room temperature, separated
• 2 large egg yolks, at room temperature
• 1/4 cup cooking oil
• 2 teaspoons apple cider vinegar

Instructions:

To Make in the Oven:
1. Preheat your oven to 170 to 200°F. Oil a 9 x 5-inch loaf pan; set aside.
2. Add the honey to the warm water and stir. Stir in the yeast and allow the mixture to rest until it forms foam on the top, at least 5 minutes.
3. In a medium-size bowl, combine the chestnut flour, potato starch, cornstarch or tapioca flour, flaxseed meal, psyllium husk powder, and salt.
4. In the bowl of your mixer, beat the 2 egg whites for 30 seconds or until bubbly.
5. Add the 4 egg yolks, oil, vinegar, and yeast mixture. Beat on low speed for about 15 seconds or until combined.
6. Add the flour mixture all at once and mix on low speed just until moistened. Increase the speed to high and beat with a high-powered mixer for 6 minutes.
7. Scoop the dough into the prepared pan, drop about 12 drops of water on top and smooth out with a silicone spatula dipped in water as needed.
8. Place the pan on the middle shelf of the oven, turn off the heat, and leave the door open about 8 inches. Allow the dough to rise until it is about 1/2-inch over the rim of the pan, about 20 minutes.
9. Remove the risen loaf from oven and preheat to 375°F.
10. Place the loaf pan back in the oven and bake for approximately 45 minutes.
11. Immediately remove the bread from pan and transfer to a wire rack to cool completely, almost 2 hours.
12. Slice using an electric slicer, electric knife, or a serrated knife.
To Make in a Bread Machine:
13. Add the wet ingredients to the bowl of your bread machine (oil, room water (not chilled, but doesn't have to be heated), eggs, honey, and vinegar, in that order. (I like to add the oil right on top of the paddle to prevent sticking as much as possible. Then I pour the water on the side of the bowl.)
14. In a medium-size bowl, whisk together the dry ingredients, including the water yeast.
15. Add the dry mixture on top of the wet mixture and bake according to instructions. On my Breadman, I set it to No. 10 and press start. I don't have to do a thing once it begins, but I do like to remove the paddle from the bottom of the dough after it stops mixing (31 minutes after the cycle begins. I just set a timer.) At that time, you can also even out the top of the dough if you choose. If you do neither, it automatically creates a high-mounded top. You just end up with a lot of different sized slices.

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