This bread is very satisfying without being heavy or soggy! Perfect for toasting, sandwiches or alongside a soup or salad.
1 teaspoon sugar
1 1/4 cup milk (can sub for milk alternative)
1/2 cup hot coffee
2 1/4 teaspoon dry active yeast
1/4 cup olive oil
2 tablespoons molasses
1 tablespoon maple syrup
2 teaspoons apple cider vinegar
1 1/2 cups sorghum flour
1 cup tapioca flour
1/2 cup buckwheat flour (Yes, buckwheat is gluten-free)
1/2 cup brown rice flour
1/3 cup ground flax seed plus more for pan preparation
1/4 cup dry old-fashioned oats
2 1/2 teaspoons xanthan gum
1 1/2 teaspoons salt
2 teaspoons ground coriander
In a small bowl, stir together the sugar, milk, coffee and yeast. Set aside so the yeast can proof.
In another small bowl combine the eggs, olive oil, molasses, maple syrup and apple cider vinegar.
In a large bowl or mixer bowl, mix the flours, oats, flax meal, xanthan gum, salt and coriander. It is very important to make sure these are mixed thoroughly.
Pour all of the wet ingredients into the dry ingredients. If you are using a mixer, make sure you are using the dough hook, this dough gets very sticky. Mix until everything is very very well combined, don't worry about over-mixing because there is no gluten to ruin your bread dough!
Transfer the dough to a greased bread pan that is sprinkled lightly with flax meal, Smooth out the top as much as you can and sprinkle with more flax meal and oats. Cover with plastic wrap and set in a warm place to rise for 1 hour.
Preheat the oven to 400 degrees F. Bake the bread for 1 hour, or until a thermometer read 220 degrees F.
Cool completely before sliced (I know, I know!!) Store in wax paper or foil.