Crusty White Gluten-Free Bread

Crusty White Gluten-Free Bread

This recipe is by Bridget O'Donoghue.

Ingredients:

• 220g rice flour

• 120g buckwheat flour

• 140g tapioca (arrowroot) flour

• 1 tspn guar gum

• 7g dried yeast

• 1 heaped tspn Himalayan salt

• 15g rapadura sugar (or honey )

• 390g luke warm filtered water

• 30g oil (macadamia, olive, coconut, or vegetable)

• 1 tbsp apple cider vinegar

• 3 egg whites

Method:

• Place dry ingredients into bowl and mix for 15 seconds on speed 4.

• Place water, oil, vinegar and egg whites into bowl and mix for 20 seconds on speed 5-6 or until combined.

• Tip mixture into a greased and lined with baking paper bread tin and let rise for 15 minutes in a warm position

• Bake in a moderate oven at 180deg for 50 minutes or until cooked.

• Serve with EveryMite!