gluten free bread V2.0 -- our simplest vegan loaf

Bread. What can I say? It's never been my jam, but I know most people love it. By most people I mean, like everyone in the world except me. Or maybe just everyone in my world. So for me going gluten free is no big. It's like here eat some nuts and seeds with your avocado and vegetables. And then my son going gluten-free (and incidentally and coincidentally a whole host of problems going away), and cue his sad sad sad face. He wants toast. He wants bread fingers to dip in his soup. He wants a pb and j sammie. Sigh.

So, gluten-free bread.

Well, version 1 was in a word terrible. The birds and squirrels didn't mind it though.

But this one, version 2, has my son's blessing. He will eat this forever for the rest of his life even if he can ever eat gluten again. This one is so good he'll eat it everyday. Toasted, souped, sammied ... you name it. His sad face has gone gone gone.

Yay!!

equipment needed:

oven
prepared loaf pan
mixing bowls
mixing spoon
measuring cup
measuring spoon


ingredients:

a)
1 cup sorghum flour
1 cup buckwheat flour
1/2 cup tapioca starch
2 tsp xanthan gum
1 tsp sea salt
1 tbsp psyllium husk

b)
1 1/2 cups water 

1/4 cup coconut sugar

1 tbsp bread yeast

directions:
1. combine b) and set aside
2. in a larger bowl, mix together all the ingredients from a). You'll want to make sure they are very very well distributed. There are some magical ingredients in here that won't mix well if they are clumped together when water is added.
3. add part b) to part a) and stir quickly and efficient until completely combined
4. scoop into a prepared loaf pan, and smooth the top
5. let rise covered for 1 1/2 to 2 hours
6. bake at 345 degrees for 1 hour
7. turn out onto a cooling rack
8. when fully cool, store in an airtight package in the fridge