Gluten and Yeast and Dairy Free Multigrain Bread

Ingredients

• 1/2 cup teff, ground
• 1 1/4 cups brown rice flour (or 3/4 brown rice 1/2 cup gf oats)
• 1/4 teaspoon ground ginger
• 3 tablespoons sugar
• 3/4 cup almond milk, soured with
• 2 teaspoons cider vinegar (or water)
• 1/2 cup sorghum
• 1/2 cup almonds, ground
• 1 cup tapioca (or other starch)
• 1/4 cup flax seed, ground
• 1 ounce chia seeds, ground (two tablespoons)
• 2 teaspoons guar gum or 1 1/2 teaspoons xanthan gum
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/4 cup coconut oil or olive oil
• 2 eggs, seperated
• 1/4 teaspoon cream of tartar
• 1/2 cup water

Directions

1. 1

   Before bed in a medium non-metalic bowl whisk the first four dry ingredients well. Blend in the soured almond milk, cover tightly with saran wrap and leave in oven with the light on.

2. 2

   The next day, in a small bowl, mix 1/2 cup water with ground chia seeds and stir very well until an even paste is reached. Stir in the egg yolks, oil (warmed if you use coconut) and two teaspoons of cider vinegar if soured almond milk wasn't used in the first step.

3. 3

   In a medium bowl mix sorghum, ground almonds, tapioca, ground flax, guar gum, baking powder and soda and salt mixing well.

4. 4

   Mix the wet ingredients with the dry and gingerly mix both with the soaked grains from the oven being careful to keep as much lift as possible.

5. 5

   In a mixer beat the egg whites and 1/4 teaspoon of cream of tartar until stiff peaks form. Fold carefully into the completed mixture and turn into a greased and floured loaf pan. Level with a spoon dipped in hot water and slash down the middle with a knife.

6. 6

   Let dough sit while oven preheats to 350 degrees then cook for between 35 and 45 minutes until toothpick inserted in centre comes out clean.