Yeast Mixture
- 1 3/4 cups [440 mL] warm water
- 1 pack active dry yeast [2 1/2 cuil. à thé - 12.5 mL]
- 1 teaspoon [5 g] unbleached sugar
Wet Mixture
- 1 cup [250 mL] water
- 1/4 cup [60 mL] flaxseeds
- 2 tablespoons + 2 teaspoons [40 mL] egg replacer powder
- 1/4 cup [60 mL] olive oil
- 1/2 teaspoon [2.5 mL] agar powder
or
1 tablespoon [15 mL] agar flakes
- 1 1/2 teaspoons [7.5 mL] vinegar
- 4 teaspoons [20 mL] molasses
Dry Mixture
- 4 cups [1 L] gluten-free high-fiber flour mix
- 1/4 cup [60 mL] organic instant mashed potato flakes
- 6 tablespoons [90 g] dark or light sugar
- 3 tablespoons [45 mL] soy or rice milk powder
- 1 tablespoon + 1 teaspoon [20 mL] xanthan or guar gum
- 1 tablespoon [15 mL] salt
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- Mix together warm water, dry yeast and unbleached sugar of yeast mixture; let stand for 5 minutes.
- Meanwhile, into a blender, blend together water and flaxseeds of wet mixture until frothy.
- With just bits of flaxseed hull in it, add egg powder, olive oil, agar powder or flakes, vinegar and molasses; blend.
- Into a bowl, well mix together all dry mixture together [flour, potato flakes, sugar, milk powder, santhan or guar gum and salt].
- Add frothy yeast mixture to blended flaxseed mixture; blend briefly.
- Dump this into the bowl of a stand-up electric mixer.
- Gradually beat in the flour mixture, until it is all mixed in.
- Beat for 3 1/2 minutes.
- Scrape the dough, as it actually is a really thick batter, evenly into 2 well-greased 8 1/2 x 4 1/2-inch / 22 x 12-cm loaf pans; smooth the tops.
- Cover and leave to rise into a warm environment for 1 hour, or until dough gets to the tops of the pans.
- Towards the end of rising time, preheat oven to 400°F [200°C].
- Bake breads into preheated oven for 20 minutes.
- Lower oven temperature to 350°F [180°C], and cover breads with al foil.
- Bake breads for 30 minutes more.
- Loosen edges with a knife and carefully unmold breads onto wire racks.
- Leave to cool completely before slicing.
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