- 1 1/2 cups sorghum flour
- 2 cups brown rice flour
- 1 cup quinoa flour
- 1 cup white rice flour
- 2 cups arrowroot starch
- 1/2 cup millet flour
- 8 teaspoons xanthan gum
- 1 package yeast
- 1/4 cup warm water
- 3/4 cup milk (I used unsweetened vanilla almond milk)
- 8 tablespoons unsalted butter
- 3 eggs
- 1 cup sugar
- 2 tablespoons whiskey (omit if extremely gluten-free, this has gluten in it)
- 1/2 teaspoon salt
- 1/4 teaspoon almond extract
- 1/2 teaspoon lemon extract
- 1 zest (lemon)
- Blend flours, starch and xanthan gum in a large bowl, whisking or sifting thoroughly to incorporate.
- In a small saucepan melt butter and slowly whisk in milk. Turn off the heat but make sure this is slightly warm before adding to batter.
- Dissolve yeast with about 1/4 cup warm water and set aside
- In a standing mixer with the bread hook attachment, beat eggs and sugar until creamy.
- Add salt, lemon zest, whiskey, extracts, 5 cups of flour blend and the milk/butter mixture.
- Mix on low / medium to incorporate, then add yeast. Mix on low until all is incorporated, then bring speed up to medium and mix about 10 minutes or until air bubbles form around the sides.
- Remove to an oiled bowl. Cover in clean dishcloths and then a large bath towel or blanket, and remove to a warm place. Let sit for two hours or so. Note: Gluten-free breads don’t ‘double in size’ like most breads. But it should be fluffier after this time.
- Flour a wooden cutting board or line and flour a non-wooden board. Shape the dough into four small loaves (or two larger ones if you prefer). Wrap in towels and let sit overnight.
- In the morning, remove to thick baking sheets and preheat oven to 300°.
- Bake for 38 minutes or until only slightly springy on top.
PER SERVING *
|Calories1390Calories from Fat300|
|% DAILY VALUE*|
|Calories from Fat300|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.