For my first offering, I would like to share with you one of my staples...
This delightful bread is very much like gluten-full counterparts, and I find it is a great accompaniment to meals, as well as a great sandwich maker!
My Favorite Gluten Free Bread
1 tablespoon active dry yeast
1 1/2 cups warm water
1 tablespoon honey (or maple syrup, for vegan option)
1 cup chickpea (garbanzo bean) flour
1 cup brown rice flour
1 cup all purpose gluten free flour blend (I use Bob's Red Mill GF Flour)
3 teaspoons ground flax seed
1 teaspoon salt
1 tablespoon coconut sugar (or any granulated sugar)
1 teaspoon crushed fresh rosemary (optional)
1 teaspoon garlic powder (optional)
1 tablespoon coconut oil (melted)
Add the yeast to one cup of warm water. Add honey, mix, and let sit for 10 minutes or until the yeast mixture is frothy.
In a large mixing bowl, combine the flour, flax seed, salt, sugar & optional spices. Mix well. Add the oil & the yeast mixture to the dry ingredients. Add the remaining 1/2 cup of warm water. Mix until you have a sticky dough.
Grease your loaf pan & dust it with some flour. Transfer your dough into your loaf pan. Cover with a damp towel and keep in a warm place for about 1 hour or until it doubles in size.
Preheat the oven to 400° F. Bake the bread for 35 minutes, or until golden brown & firm. Remove from the oven, let sit in loaf pan for 10 minutes & then transfer onto a cooling rack. Allow to cool completely before slicing.