Crusty White Gluten-Free Bread
This recipe is by Bridget O'Donoghue.
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
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!