*The brown sugar and molasses give it a malty flavor
- 1 3/4 cups brown rice flour
- 3/4 cup tapioca starch
- 1/2 cup teff flour
- 1 1/2 teaspoons xanthan gum
- 1 1/2 teaspoons salt
- 1 tablespoon quick rise yeast
- 2 tablespoons light brown sugar
- 1 tablespoon molasses* (the molasses and brown sugar are vital to developing a nice “wheaty,” “malty” flavor)
- 3 large eggs, room temperature
- 1/4 cup olive or canola oil
- 1 cup warm milk or milk substitute
Place the dry ingredients (brown rice flour, tapioca starch, teff flour, xantham gum, salt, yeast and brown sugar) into the bowl of your standing mixer with a paddle attachment. Mix on low speed for 30 seconds to combine.
Add the remaining ingredients (molasses, eggs, oil, and milk) to the bowl and starting out on slow speed, gradually increase to medium-high speed and mix for 2 1/2 minutes on medium-high. The dough will look like a very thick waffle batter and should not even come close to forming a ball.
Place dough in a greased 8.5×4.5 pan. Cover lightly with greased plastic wrap. Allow the dough to rise for about 45 minutes in a warm place (I turn my oven on for about 1 minute then turn it off and the temperature inside is about right) or until the dough rises about an inch above the pan.
Remove the pan from the oven if that is where you put it to rise. Preheat the oven to 350. Remove the plastic wrap. Bake bread for 50-55 minutes (or about 45 minutes if using a darker pan). The loaf will be a deep, dark color.
Remove the bread from the oven and cool for 5-6 minutes before carefully turning the loaf out to finish cooling on a wire rack. It will easily tumble out of the pan. Cool completely before slicing. Once the bread is cool to the touch, you can put it in freezer bags and freeze for a month or two. If the slices aren’t completely cool when you put them in the freezer, they will stick together.