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Country Bread (Gluten Free)

Adapted from Vegetarian Times, October, 2007
This soft, chewy homemade bread is worth its weight in gold to gluten-intolerant bread lovers.
Makes 1 loaf (10 slices)
1 tsp NOW Real Food® Sucanat™*
1 pkg. yeast (0.75 oz.)
1 cup NOW Real Food® Organic Gluten-Free Brown Rice Flour*
1 cup NOW Real Food® Raw Sunflower Seeds*
1/2 cup NOW Real Food® Organic Flax Seeds*
1/2 cup potato starch
1/4 cup NOW Real Food® Soy Powder*
1/4 cup NOW Real Food® Gluten-Free Tapioca Flour*
1 Tbsp. NOW Real Food® Xanthan Gum Powder*
1 tsp. salt
2 eggs
2 egg whites
1/2 cup soymilk or rice milk
1/4 cup Ellyndale Organics™ Extra Virgin Olive Oil*
1/4 cup molasses
1 Tbsp. apple cider vinegar
Cooking spray
  1. Coat 9-inch x 5-inch loaf pan with cooking spray. 
  2. Combine Sucanat, and 1/4 cup warm water. 
  3. Sprinkle yeast on top, then stir to combine.  Set aside.
  4. Whisk together rice flour, sunflower seeds, ground flaxseeds or flax seed meal, potato starch, soy flour, tapioca flour, xanthan gum, and salt in large bowl. 
  5. In separate bowl, whisk together eggs, egg whites, soymilk, oil, molasses, and apple cider vinegar.
  6. Add dry ingredients to egg mixture, and beat with electric mixer on low speed for one minute. 
  7. Add yeast mixture, increase mixer speed to medium-high, and beat three minutes. 
  8. Pour batter into prepared loaf pan; let rise one hour in warm place.
  9. Preheat oven to 350 degrees F. 
  10. Bake loaf 45 to 55 minutes, or until deep golden brown (the outside will look very dark, but the inside will be soft and moist). 
  11. Cool 10 minutes, then turn out onto cutting board and slice.
Per slice:
Calories: 315
Protein: 10 g
Total Fat: 16 g
Carbohydrates: 38 g
Cholesterol: 42 mg
Sodium: 278 mg
Fiber: 5 g
Sugars: 6 g

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