1 1/2 cups sorghum flour
1 1/2 cups garfava flour (garbanzo flour may be used)
1 cup brown rice flour
2 cups tapioca flour ( I usually use a combination of potato and tapioca but was out of potato starch and all tapioca worked fine)
4 teaspoons carrageenan or xanthan gum
1/4 cup ground flax seeds
1/4 cup raw sunflower seeds
3 Tablespoons poppy seeds
OPTIONAL: 3/4 teaspoon salt
2 Tablespoons sugar (evaporated cane juice)
2 packages active dry yeast
1 Tablespoon Apple Cider Vinegar
5 cups warm water
Preheat oven to 200oF.
In a large bowl, whisk together the dry ingredients: flours, starch, seeds, gum, and salt if using.
In a medium size bowl mix the sugar with the yeast and pour in about 1 cup of the water. The water should be lukewarm, not hot, or the yeast won’t work. Beat the mixture with a fork and let sit for about 5 minutes. The top should foam. If it doesn’t the yeast is not good and the dough won’t rise. Mix in vinegar. Pour the yeast mixture over the dry ingredients and incorporate with a fork whisk. Mix in another cup of water. Continue adding water until the mixture has the consistency of a very thick cake batter.
Pour batter into two greased loaf pans, filling each pan about half-way. Place on the top of the oven and cover with a towel. I have a gas oven with the burners raised above the top surface of the oven so that the pans are not directly touching the heat – they are just in a warm environment. If you have a flat surface cook top you many want to place the pans on a rack so they are not in direct contact with the heat. Allow the batter to rise and double in size – rising above the top of the pans. This can take from 30 to 60 minutes.
Increase oven temperature to 400oF and bake loaves for The bread will bake for 60 minutes total. After 10 minutes (for a soft crust) and up to 30 minutes (for a harder crust), remove loaves from the oven and cover each with aluminum foil. If the bread is not covered the crust will get very dark and hard. Return to oven and continue baking. Turn off heat. Let bread sit in oven for 30 minutes to keep the top from sinking. Served with REAL Apricot Butter.