Century Bread Recipe
Servings Prep Time
1loaf 15minutes
Cook Time Passive Time
45-50minutes 30minutes to rise
Servings Prep Time
1loaf 15minutes
Cook Time Passive Time
45-50minutes 30minutes to rise
Ingredients
Wet Ingredients
  • 3medium eggsbeaten
  • 1tsp cider vinegar
  • 1/4cup melted ghee or olive oilor melted coconut oil or butter
  • 1 1/2cups water110 degrees-see tip below*
  • 1Tsp honeyor maple syrup, molasses
Dry Ingredients
  • 1/3cup dry coconut milk powderor almond milk powder (Tip below)*
  • 1 1/2cup cassava flour
  • 1/2cup potato flouror tapioca flour
  • 1/2cup arrowroot flour
  • 1/2cup flax seed flour
  • 1/4cup mixed seedschia, sesame, sunflower, hemp, flax etc.
  • 1 1/2tsp phylum powderor xanthin gum
  • 2tsp himalayan saltI use 2 tsp
  • 1 1/2Tbsp Active Dry Yeast
Instructions
  1. Place your oven on 200 degrees. Turn it off after 10 minutes and leave the oven light on. This is for rising the dough. Rub a loaf pan or baking dish with butter or ghee.
  2. In you mixer attach the bread hook. In the mixing bowl add all the dry ingredients: flours, phylum, salt, seeds, almond or coconut milk powder (see tip below*) and yeast. Whisk with a fork or turn your mixer on low. Be careful this stuff flies away from the bowl. Whisk slowly.
  3. In another small bowl mix the wet ingredients: beaten eggs vinegar, oil, warm water and honey. Whisk until well blended. Don’t forget to turn off your oven…
  4. While the mixer is slowly mixing the dry ingredients, slowly pour the wet ingredients into the dry. Once all is mixed well. Turn the mixer to medium high and beat for 5-7 minutes.
  5. Grease your hands with olive oil or butter and lift the sticky dough into the prepared loaf pan or baking dish. Smooth the top and sides. Cover with a light kitchen towel and set it in the warmed oven with the light on for 30 minutes.
  6. After 30 minutes, carefully remove the kitchen towel from the bread and turn the oven to 375 degrees. Set your timer for 45 minutes. Check for doneness by sliding a knife into the center of the loaf. If it comes out clean, remove from the oven. The top should be brown and hard when you give it a tap.
  7. When done, remove from the pan and set the loaf on a rack. Cool for 20 minutes. Cut and taste the best gluten free bread of the CENTURY!
Recipe Notes

Tip: If you don’t have dry coconut or almond milk powder, simply replace the 1 1/2 cups of warm water with 1 1/2 almond or coconut milk and OMIT the dry milk powder.