Ingredients

Time: 4hrs

Serves: 1 x 8 by 4 inch Loaf

Adapted from Simply gluten free

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1 tbsp dry active yeast
6 tbsp of coconut sugar 
¼ cup warm (not hot) water
2/3 cup superfine brown rice flour
1 cup tapioca starch
2 teaspoons xanthan gum
¾ teaspoon of fine sea salt
4 large organic pastured eggs or chia eggs if vegan. For each egg, combine 1 tablespoon of ground flax seed (measure after grinding) with 3 tablespoons of water. Stir well, and place in the fridge to set for 15 minutes. After 15 minutes, the result should be a sticky egg-like substitute.  – use divided
8 tbsp of ghee or coconut oil if vegan (or dairy free butter) at room temperature – use divided

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Directions​​

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1. Combine the yeast, 1 tablespoon of coconut sugar and warm water in a small mixing bowl and whisk to combine. Let sit until the mixture is foamy, about 6 minutes.

2. In the bowl of a mixer whisk together the brown rice flour, tapioca starch, remaining 5 tablespoons of coconut sugar, xanthan gum and salt. Make a well in the centre and add the yeast mixture.

3. Mix ingredient together on low speed to combine.

4. Add 3 of the eggs or chia eggs, one at a time, mixing each egg in thoroughly. Add 7 tablespoons of ghee or coconut oil, one tablespoon at a time, mixing after each addition until the butter is fully incorporated. Increase the speed of the mixer to medium and beat for another minute or two until the dough is smooth. Scape the dough into a clean mixing bowl, the dough should be thick and quite sticky.

5. Cover with a tea towel and let sit in a warm, draft free place until it has doubled in size, about 2 hours. If it looks a bit more than doubled, that’s ok.

6. Butter an 8- by 4-inch loaf pan with the remaining tablespoon of ghee / coconut oil. Make sure you really coat the pan well. Scrape the batter into the prepared pan and smooth into the pan evenly. With a wet spatula, smooth the top. Cover with a tea towel and let rise for 45 minutes. (To do a cool rise in the fridge, cover the pan with a tea towel and let rise in the refrigerator from 2 to 24 hours. When ready to bake, uncover the pans and let the pans sit at room temperature for 15 minutes while the oven preheats.)

7. Place the rack of the oven in the bottom third and preheat to 170 degrees celsius.

8. Mix the remaining egg with 1 tablespoon of water, whisking well. Brush the mixture onto the top of the loaf, let sit for 5 minutes then brush again with the egg wash (skip this part if using chia egg). Bake for 40 – 45 minutes or until the bread is deeply golden brown and the bread sounds a little hollow when tapped. Let cool in the pan for 15 – 20 minutes.

9. The bread stays moist for several days. Wrap well in plastic wrap and store in the fridge.

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