06/06/2013 12:13 EDT | Updated 08/06/2013 05:12 EDT

RECIPE: The Best Gluten-Free Bread


According to my critics this is their favourite bread. It was a unanimous vote. My oldest granddaughter commented on how good it smelled and I offered her a slice to taste and she said, "Nanna, this is really good and I'm your best critic because I DO eat gluten!"

I'm not sure what the difference is in this loaf, maybe it is the coconut oil as well as ingredient amounts tweeked just right. I have been reading about coconut oil and the wide range of benefits it offers so I have been trying to incorporate it more into my baking.

This loaf is fool-proof, is a good keeper, staying fresh and soft on the counter for a few days, it toasts and freezes well and is good for making sandwiches since it is easy to slice thin.

1/2 cup warm water

1 tsp. sugar

1 tsp unflavoured gelatin

1 1/2 tbsp reg. yeast

1/2 cup warm milk

1 egg

1 tbsp of coconut oil

1/2 cup millet flour

1/3 cup bean flour (or chick pea flour)

1/4 cup brown rice flour

1/4 cup arrowroot starch/flour

1 tbsp. potato flour (not starch)

1/4 cup ground sunflower seeds

1 tsp xanthan gum

1/2 tsp salt

Mix the sugar, gelatin and yeast together, then add the yeast, stir and let proof -- setting it into a bowl of very warm water helps keep the yeast warm.

Put milk, egg and oil into mixer bowl.

Add proofed yeast and stir.

Blend all the dry ingredients together, and add all at once to the liquids.

Stir then beat on high for 4 minutes.

Line a medium size loaf pan with parchment paper (only bottom is necessary, then grease sides) and scrape batter into the pan.

Let rise in a warm place until rounded over the top of the pan.

Bake at 350 degrees for about 45 - 50 minutes until nicely browned.

Turn out on wire rack and cool.

Slice and enjoy!

Note: if you make and enjoy this bread here is the mix you can prepare in bulk and then for one recipe you need 1 1/3 cups of the flour mix for the one loaf recipe. The mix does not include the ground sunflower seeds.

Julie's Bread Flour Mix

2 cups millet flour

1 1/3 cups white bean flour or chick pea flour

1 cup brown rice flour

1 cup arrowroot starch/flour

1/4 cup potato flour

4 tsp. xanthan gum

3 tsp. salt

Mix well and store in the fridge or freezer but bring flour back to room temp. before using.

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