Gfcf Fructose Friendly Bread

• The Flour (2 loaves):
• 1 1/2 cups millet flour
• 1/2 cup teff flour (or buckwheat flour)
• 1 cup sorghum flour
• 1 cup cornstarch (or double the potato starch if you can't eat corn)
• 1 cup potato starch (or split 50/50 corn starch & tapioca flour)
• 1 cup tapioca flour
• 3 tsp xanthan gum
• 1 Tbsp salt
• 2 tsp baking soda
• Note: Can be doubled and stored in the fridge, recommended to save time. Mix with whisk.
• The Liquids (per loaf):
• 1.5 cup warm water (not hot), microwave tap water for ~40 seconds and stir
• 2 Tbsp polycose (sugar/honey/agave if not fructose intolerant)
• 1 Tbsp active dry yeast (3/4 tbsp if using rapid rise)
• 1/8+1 Tbsp cup olive oil

1. Step 1: Proofing
2. 1) Add the warm water to measure 4 cup measuring glass
3. 2) Add the "sugar" to the water and mix well
4. 3) Add the "yeast" to the water and allow it to begin to form a sludge
5. 4) In an open area, of the container, pour in olive oil
6. 5) Allow to proof for 10 minutes
7. Step 2: Mix the Flour
8. 1) Put dry ingredients into large bowl
9. a. Note: You can add various flavours and mix them in with a whisk before adding liquids.
10. b. Flax bread: Add 2 tbsp ground flax, sprinkle whole flax seeds into pan just before rising
11. c. Cinnamon bread: Add 1+1/2 tsp cinnamon & 1/2 tsp nutmeg
12. d. Herb bread: Add 2 tbsp dried herbs (thyme, rosemary, etc), sprinkle fresh herbs into pan just before rising
13. 2) Pour liquid mixture into bowl with the dry ingredients
14. 3) Mix with electric mixer-using paddle attachment, NOT regular beaters or bread hook-for two minutes. The bread dough will be more like cake batter than traditional bread dough. You can also easily mix by hand using a good silicon spatula.
15. 4) Add a little extra oil at the end and gently mix
16. Step 3: Rising the bread (using your microwave)
17. 1) Refill measuring cup with 1-2 cup of water, microwave until the water boils (3 minutes)
18. 2) Leave cup in microwave
19. 3) Well grease baking pan with olive oil
20. 4) Pour dough into pan and smooth top and fill corners
21. 5) Using a knife cut 3 slashes (1/4 inch deep) on the surface, this ensures even rising and avoids a collapse during baking.
22. 6) Sprinkle any "toppings"
23. 7) Sprinkle ~1 tbsp of olive oil on top to get a nice crispy crust on top.
24. 8) Place in microwave with the boiled water
25. 9) Set timer for 45 minutes
26. Step 4: Baking the bread
27. 1) When timer goes off, set oven to 400oF
28. 2) When oven is up to temperature transfer baking pan to oven
29. 3) Bake for ten minutes to establish a crust
30. 4) Then cover with tinfoil and bake another 35-45 minutes
31. 5) It is done when you can insert a toothpick and remove it dry
32. 6) Remove from oven and transfer to wire/wood rack to cool.

flour, millet flour, flour, sorghum flour, cornstarch, potato starch, tapioca flour, xanthan gum, salt, baking soda, mix with whisk, liquids, warm water, polycose, active dry yeast

Taken from www.epicurious.com/recipes/member/views/gfcf-fructose-friendly-bread-52407251 (may not work)