gluten free bread v 4.0

My son is a bread lover. And because of a variety of health issues, he has had to go gluten-free, to his chagrin. However, this rather credible loaf makes things a little easier. This is version 4, and it's got a wonderful texture. He also loves version 2. This one has chia, which makes this bread a little more suitable for use by people who have blood sugar issues. This bread dough doesn't have the same texture as gluten-containing bread. You have to scoop it into the bread pan as a sticky mass instead of as a clammy, well-behave dough ball. However, it rises well enough to become nicely spongey, and developed a pleasing crust when baked. The taste is enjoyable, and it toasts up beautifully. Finally, it mixes up in just a few minutes, and is very easy to make.

equipment needed:

oven
loaf pan

ingredients:

a)
1 1/2 cups warm water
1/4 cup coconut sugar
1 tbsp bread yeast

b)
1 cup sorghum flour
1 1/4 cup buckwheat flour
1/2 cup tapioca starch
1/4 cup ground chia seeds

c)
1 1/2 tsp sea salt
2 tsp xanthan gum
1 tbsp psyllium husk powder


directions:

1. combine the ingredients from a) and set aside
2. in a larger bowl, combine b) and c), and mix until completely and evenly dispersed
3. when a) has foamed up, add it to the mixture of b) and c), and mix quickly and well
4. put the resulting stiff batter into a prepared loaf pan, and smooth the top of it
5. cover it and let it rise for 1 1/2 or 2 hours
6. bake at 345 for 1 hour
7. turn out of the baking pan and let cool on a rack
8 when fully cool, store in an airtight package in the fridge.