Bread, Free of Gluten and Added Sugars
- 192 g potato starch
- 120 g tapioca flour
- 120 g gluten-free oat flour
- 30 g buckwheat flour
- 2 teaspoons xanthan gum
- 34 teaspoon salt
- 1 teaspoon cream of tartar
- 12 teaspoon baking soda
- 3 tablespoons Xylitol sweetener
- 2 teaspoons fast rising yeast
- 2 eggs, room temperature
- 1 teaspoon clear vinegar
- 246 g warm water
- 3 tablespoons pureed pears
- Prepare bread pan.
- Shortening with a dusting of buckwheat may work for you but I've long given up that and instead use parchment paper to line the pan though it won't stay in place until weighted down with dough.
- Mix all dry ingredients in medium sized bowl.
- In stand mixer bowl, whisk together eggs, vinegar, water and pears.
- Add dry ingredients to mixer bowl and blend on low speed (KitchenAid stand mixer speed 4) for 1-2 minutes, stopping to scrape the sides down if needed.
- Scrape dough into prepared pan and smooth the top with wet fingertips.
- Cover dough with towel and let rise in a warm area until dough reaches the top of the pan (I preheat the oven when this happens).
- Bake at 350?F for 10 minutes.
- Cover loosely with foil then bake an additional 50-60 minutes.
- Allow to cool before slicing.
potato starch, tapioca flour, flour, flour, xanthan gum, salt, cream of tartar, baking soda, yeast, eggs, clear vinegar, water
Taken from www.food.com/recipe/bread-free-of-gluten-and-added-sugars-517130 (may not work)