Wholesome Gluten-Free Flax Bread

1. Lightly oil an 8 1/2 x 4 1/2-inch loaf pan. Pour 1 cup of the water into a large measuring cup. Stir in maple syrup and yeast. Let stand for about 5 minutes, until yeast has bubbled and foamed about 1/2 inch. 
2. Put remaining 1/2 cup plus 1 tablespoon of water in a heavy-duty stand mixer or large bowl. Stir in 3 tablespoons of the flaxseeds. Let stand until thickened, about 5 minutes. 
3. Place remaining 1/4 cup of flaxseeds, sorghum flour, arrowroot starch, quinoa flour, garfava flour, tapioca flour, xanthan gum, and salt in a medium bowl. Stir with a whisk until combined. 
4. Add oil and vinegar to the thickened flaxseed mixture. Using stand mixer or a hand mixer, beat on medium speed for about 30 seconds, until well combined. Turn mixer to low speed and gradually add the proofed yeast mixture and flour mixture to make a dough. 
5. Turn off the mixer and scrape down the sides of the bowl with a rubber spatula. Resume mixing on medium-high speed for 5 minutes. The dough will be very sticky, similar to thick muffin batter. 
6. Scrape the dough into prepared pan using a rubber spatula. Smooth out the top. Let rise uncovered in a warm, draft-free place for about 70 minutes, just until the dough reaches the top of the pan. 
7. About 10 minutes before the dough is done rising, preheat the oven to 350 degrees F. (If the dough is rising in the oven, be sure to remove it first.) 
8. Bake for 40 to 45 minutes, until top of the loaf is browned and a toothpick inserted in the center comes out clean. A fully baked loaf should register 200 degrees F. 
9. Carefully remove the loaf from the pan and put it on a cooling rack. Let cool completely before slicing. 

Reprinted with permission and minor updates from Laurie Sadowski’s The Allergy-Free Cook Bakes Bread © Book Publishing Co.

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