Alt Bread -- gluten free, nutrient dense, and plant-based

This bread is no crusty sourdough, and won't win awards for it's charred crust and insta-worthy bragging rights. However, for the gluten-free peeps among us, it's a perfectly serviceable loaf that toasts like a dream, is super nutritious, and tastes damn good.

A)

2 cups warm water
6 tbsp coconut sugar
1 1/3 tbsp (4 tsp) bread yeast


B)

2 tsp himalayan salt
2 1/2 tsp xanthan gum

1/2 cup tapioca starch
3/4 cup chickpea flour
1 cup almond flour
1 cup sorghum flour (or 1 cup buckwheat flour)
1 cup quinoa flakes (or 1 cup oat flakes)



1. combine a and set aside
2. combine b and stir well
3. add a to b and mix well
4 put onto a piece of parchment and shape, place parchment into baking pan (loaf pan or whatever you like. Sometimes we use a round pan!)
5. allow to rise for 2 hours
6. bake at 345 for 1 hour