This recipe comes to us from Tom Van Deman.
4 teaspoons flax meal
3 ½ teaspoons xanthan gum
1 cup water
1 teaspoon egg replacer (powdered form)
1 cup brown rice flour
1 teaspoons salt
½ cup sorghum or garfava flour
1 ½ teaspoon sugar
½ cup tapioca starch
2 packages dry gluten free yeast (~4 ½ teaspoons)
¼ cup stone ground corn meal
1 teaspoons cider vinegar
¾ cup potato starch [flour]
1 ¼ - 2 cups warm water (105F – 110F)
2/3 cup powdered milk (still in powder form)
Prepare flax meal: Whisk flax meal and 1 cup water in a small saucepan. Bring to boil; simmer for about 5 minutes; stir occasionally. The mixture will become slightly thicker. Set aside.
Combine dry ingredients. Combine brown rice flour to yeast; blend thoroughly. Add cider vinegar and 1 cup of warm water to the flax meal mixture. Start mixing the dry ingredients on low speed; slowly add flax meal mixture. Increase speed of blender to medium; add more water until you have a very thick cake-like batter. (Do NOT let the batter get too runny.) Beat on high for 4 minutes.
Preheat oven 400F. Spray French bread pan with Pam. Sprinkle pan with cornmeal until completely dusted. Spoon bread dough into two pans (Dont worry, the dough is supposed to be more runny than normal bread dough). Using a pastry brush and olive oil, brush the tops of the loaves to smooth them out. Cover with plastic wrap. Place in a warm, draft free place to rise for about 20 minutes - or until the loaves about double in size. Bake for 35-40 minutes. They are done if the loaves sound hollow when tapped. Cool on a cooling rack.