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1. Dry ingredients: Mix together
2 cups brown rice Flour
1-1/2 cups Tapioca Flour
2-1/2 tsp Xanthan Gum
1 tsp Sea Salt
2. Wet ingredients: Mix together
1 Tbsp Active Dry Yeast
1/2 cup Water warm (110°F – 115°F)
2 tsp agave nectar or sugar
1/3 cup olive oil
1-1/4 cups Water (hot)
1 tsp Vinegar
1/2 cup chia seed gel
Directions:
Grease 1 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan.
Combine flours, xanthan gum,, and salt in the large bowl of mixer.
In a separate bowl, sprinkle yeast into the warm(110°F – 115°F) water with the 2 teaspoons of agave nectar or sugar and let dissolve for about 3 minutes
Then mix in your wet ingredients into your flour mixture. Beat at highest speed for 3-1/2 minutes.
Spoon dough into pan. Let dough rise until doubled in bulk (60 to 75 minutes). Bake in a preheated 350°F oven for 50 to 60 minutes. After baking remove bread from pans and allow to cool on wire racks before cutting.
