Choose Gluten Free, Non-GMO & Organic Ingredients.

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Sourdough: Recipe changes noted below. Use room-temp, unfed (within 12-18 hours) starter for best results.

Bonus Flour Blend: To make this lighter and more tender, use our Bonus Flour Blend. Recipe changes noted below.

Use the 1 1/2 lb loaf setting on the Bread Maker.

Prepare Gums

Make the following changes for sourdough, use 133 ml (4.5 fl oz) Filtered Water (1/2 C + 1 T); if using Bonus Flour Blend, reduce gums to 3/4 tps Guar, 1/2 tsp Xanthan (if using Tara Gum, omit Guar and Xanthan gums and add 1 1/2 + 1/8 tsp Tara to the DRY ingredients.)

• 1 1/2 tsp Guar Gum (5g)
• 1 tsp Xanthan Gum (3.5g)
• If using Tara Gum to replace Guar and Xanthan Gums, use 8.5g or 3 tsp and ADD TO DRY INGREDIENTS – Do not hydrate
• 251 ml (8.5 fl. oz) Filtered Water – Room Temp or Lukewarm (1 C + 1 T)

Wet

Make the following changes for sourdough, add 227g (8 oz) unfed, room temp GF Sourdough Starter (scant 1 C). No changes necessary if using Bonus Blend.

• 4 Large Pasture Raised Egg Whites (120g)
• 2 T Oil – we use Avocado Oil (30 ml)
• 1 tsp Apple Cider Vinegar (5 ml)

Dry

Make the following changes for sourdough, reduce Flour Farm to 170g (6 oz or 1 2/3 C – 1 T spoon & level) and Potato Starch to 57g (2 oz or 1/4 C spoon & level). If using Bonus Blend, omit Flour Farm and Potato Starch. Substitute 340g (12 oz or 2 3/4 C + 1/2 T spoon & level) of Bonus Blend. If making Sourdough, substitute 227g (8 oz or 1 3/4 C + 2 T spoon & level) of Bonus Blend.

• 255g (9 oz) Flour Farm Organic Gluten Free Flour Blend (2 1/3 C + 1 tsp spoon & level)
• 85g (3 oz) Potato Starch (1/2 C spoon & level)
• 2 T Cane Sugar (28g)
• 1 T Ground Golden Flax Seed (7g)
• 1 T Acacia Powder (7g)
• 1/2 tsp Aluminum Free, Double Acting Baking Powder (2.5g)
• 1 tsp Extra Fine Pink Himalayan Salt (6g)
• 1/8 tsp Vitamin C Powder, optional (pinch ascorbic acid)
• 2 1/4 tsp Rapid Rise or Instant Yeast (7.5g)