This is a gluten-free bread that is delicious and soft. It makes great sandwiches and is more nutritious due to its whole grain flour mix. I use an old Krups coffee grinder to grind the sunflower seeds, gluten-free oats, and flax seeds. I usually measure out two mixtures of the flours and freeze one, leaving out the yeast and ground flax until I'm ready to mix the second batch. This saves time, since there are so many flours.
1½ hours / 30 min prep
SERVES 8 / 1 loaf
Grease a standard, single loaf pan and set aside. Grind the oats and the cashews finely in a blender and dump into a medium bowl.
Add all the rest of the dry ingredients to the medium bowl and mix well with a whisk or a fork. Set aside. Combine all the wet ingredients except the water in a smaller bowl. Beat everything well. In a large bowl, combine the dry ingredients with the wet ingredients and add the warm water. Beat well for 3 minutes; scrape the sides once during the mixing.
Scrape the dough into the bread pan and lightly oil the surface of the bread with olive oil. Press down into the bread pan, making sure the dough reaches all the corners evenly. Cover the oiled bread with plastic wrap and let rise in a warm place for about 40 minutes or until it is one inch below the top of the bread pan. Do not let it rise above the bread pan! This will make it fall. Check it often if your kitchen is hot, to make sure it doesn't rise too high.
When the bread has been rising for 20 minutes, preheat your oven to 375 degrees. When the bread has risen to within an inch of the top, place it in the oven and bake for 53 minutes. After the bread has been in the oven for 20 minutes, cover the top with foil to make sure it doesn't brown too much. Remove the bread from oven when done and turn it out of its pan onto a rack. Turn the bread on its side to cool. This helps it to not sink as much.
Once it's cool, you may slice for sandwiches. You may also wrap it in plastic wrap and store it in the freezer; it will take about 40 minutes to defrost.
Adapted from a recipe by Slyvan Green © 2009 Recipezaar. All Rights Reserved.
All organic and free range:
For specific allergies, you can use egg replacer instead of eggs. If you’re sensitive to one of the flours, increase one of the other flours to replace it. If you're sensitive to potato, you can increase the tapioca flour, or use Kudzu or Arrowroot powder instead. You can also omit the yogurt or substitute it with goat yogurt, and omit the buttermilk powder or replace it with powdered goat's milk.
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