Gf Oregon Bread

• FLOUR MIX
• 1 1/3 cups garfava flour (from Authentic Foods., 155 grams)
• 2/3 cup sorghum flour (85 grams)
• 2 cups cornstarch (280 grams)
• 2 cups tapioca flour (250 grams)
• OTHER DRY INGREDIENTS
• 2 1/4 teaspoons xanthan gum
• 1/2 tablespoon salt
• 1 tablespoon unflavored gelatin
• 1 tablespoon egg substitute
• 2/3 cup chopped walnuts
• 3 tablespoons sesame seeds
• 1 tablespoon poppy seed
• 1 teaspoon flax seed
• 2 teaspoons flax seed meal
• ADD ON BAKING DAY
• 1 2/3 tablespoons dry yeast, granules
• 5 eggs
• 6 tablespoons honey
• 6 tablespoons margarine
• 1/2 tablespoon dough enhancer (from Authentic Foods)
• 3 cups warm water (about 115 degrees F)
• 1/4 cup brown sugar

1. Get eggs, margarine, and yeast out of the refrigerator.
2. Cut margarine into chunks in the bowl of your electric mixer.
3. Add eggs to mixer bowl. Beat lightly.
4. In another large bowl, combine flour mix and the other dry ingredients. Stir well.
5. Add honey, dough enhancer, brown sugar and yeast, and about half of the water to eggs and margarine. Mix.
6. Slowly mix in flour and dry ingredients, adding more water as necessary. The dough shouldn't ball up too much; it should form thin, curved "fins" from the bowl edge to the beater.
7. Beat 3 - 4 minutes.
8. Meanwhile, grease and flour two loaf pans (with GF flour, of course.).
9. Spoon dough into prepared pans. Let rise until doubled in size, about 35 - 60 minutes.
10. Preheat oven to 400 degrees F.
11. Bake 10 minutes, then cover with foil.
12. Continue baking for another 30 to 40 minutes, less for metal pans. (Keep track of your baking times, and adjust it until the crust is not too thick but the bread is cooked through.).
13. Cool at least 10 minutes, slice, then cool completely.

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Taken from www.food.com/recipe/gf-oregon-bread-281103 (may not work)