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| Prep Time | 15 |
| Cook Time | 60 |
| Servings |
loaves
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Ingredients
- ¾ cup water
- ¼ cup ground flax seed
- 2 ¼ tsp active dry yeast not instant dry yeast
- 2 cups warm water
- 2 Tbsp. agave nectar
- 1 1/3 cups brown rice flour
- 1 1/3 cups tapioca starch
- 1 cup cornstarch
- 1/3 cups sweet sorghum flour
- 2 Tbsp. potato flour
- 1 Tbsp. xanthan gum
- 2 tsp. Mediterranean pink salt
- 1/4 cup extra virgin olive oil
- 2 tsp. raw apple cider vinegar
- 1 ½ cups shredded cheddar cheese
Ingredients
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Instructions
- Stir ¾ cups of water with flax seed and set aside for 15 minutes
- Stir yeast, 2 cups of warm and agave until mixed and set aside for 10 minutes
- Mix dry ingredients.
- Whisk together olive oil, vinegar, and flax seed mix in a large bowl Add 1/3 of the dry mixture at a time to the wet mixture and mix until blended
- Add in yeast mixture and mix until combined, then using a spatula stir in cheese. Transfer dough into 2 8x4-inch greased bread pans, cover with a towel and set aside in a warm place for 2 hours. The dough should double in size
- Preheat oven to 375 F and bake for 1 hour. Cool loaves in bread pans for 15 minutes then transfer to a rack to cool completely before slicing. Enjoy!
Recipe Notes
Source: Gluten Free Olive Oil Cheese Bread OnlyGlutenFreeRecipes
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