This recipe comes to us from Jessie James of Canada.
2 ½ cups brown rice flour
2 cups white rice flour
½ cup bean flour (or potato or tapioca or white rice flour)
¼ cup garbanzo bean flour
2 + 2 tablespoon sugar
1 ½ teaspoon salt
1 teaspoon Cream of Tartar
1 teaspoon baking soda
½ cup flax seed (fresh ground in blender)
1 packet of traditional yeast granules
2 eggs (room temp)
½ cup oil or melted butter
Method: Put 2 Tablespoon sugar in 2 cups warm water and stir. Add yeast and stir. Leave in a warm place for a few minutes to develop yeast. Sift dry ingredients into large mixing bowl, except flax. Grease two bread pans (13 x 4 ½ is good). Add flax to dry ingredients - do not sift it. Mix flax in well. Add two eggs and ½ cup of oil or melted butter to warm yeast mixture. Whisk until frothy. Pour into dry ingredients and mix. Add another cup of warm water. Batter should be like a thick cake batter - just pourable. Add water a bit at a time and continue stirring to get desired consistency. Do not over beat but be sure all ingredients are thoroughly mixed with no lumps.
Pour into greased pans and set in warm place to rise for about an hour. Bake at 350 degrees F for one hour. Test with cake tester which should come out clean. Sides should be pulling away from pan. Do not under bake. Up to 20 min. extra wont hurt it. Turn pans upside down on cake racks for 5 min. Remove bread from pan and let cool upside down on rack. When cool, slice with topside down and freeze.
This makes about 20 slices per loaf. They separate easily with the point of a knife when frozen. To use, toast in gluten-free toaster or on cookie sheet in oven. I toast them 3 times to get right degree of browning. Oven works best.