Hearty Gluten Free Bread

• 1 ounces, weight Ground Flax Seed
• 2-1/8 ounces, weight Boiling Water
• 1/2 pounds, 7/8 ounces, weight Brown Rice Flour
• 7 ounces, weight Soy Flour
• 3-1/4 ounces, weight Cornstarch
• 3 teaspoons Yeast
• 1 Tablespoon Sugar
• 2 teaspoons Salt
• 2 Eggs
• 2 Tablespoons Cider Vinegar
• 1-1/4 cup Milk, Warmed

1. Mix flax and boiling water together to create a slurry. Set aside.
2. Combine dry ingredients in a mixing bowl. Make sure they are mixed thoroughly.
3. Throw in the eggs, vinegar, and the slurry. Mix until combined.
4. Add milk, mix until combined. The dough will be different than regular bread dough. It will be very sticky and closer to the consistency of cake batter than thick bread dough. But it won't be quite as runny as cake batter.
5. Place dough into a greased loaf pan. You can put a little water on your fingers to smooth the top of the dough out. Let the dough rise in a warm, dry environment for 2 1/2 to 3 hours. (I like to turn my oven on for 1-2 minutes, turn it off again, and place the dough in with the oven light on.)
6. When dough has risen, pull it out of the oven and preheat oven to 375F. Bake bread until the crust is nicely browned all over and the load sounds hollow when you tap it with your finger. Mine usually cooks for 50 minutes.
7. Enjoy delicious gluten free bread!

weight ground, weight boiling water, weight brown rice, weight, cornstarch, yeast, sugar, salt, eggs, vinegar, milk

Taken from tastykitchen.com/recipes/breads/hearty-gluten-free-bread-2/ (may not work)