Ingredients

• 3 cups Gluten-Free Whole Grain Flour Blend
• 1/4 cup milled flax
• 2 tablespoons sugar
• 2 teaspoons instant yeast
• 1 1/2 teaspoons baking powder
• 1 1/4 teaspoons salt
• 1 1/4 teaspoons xanthan gum
• 1 cup warm milk
• 2 tablespoons vegetable oil or melted butter
• 3 large eggs

Directions

1. Place the flour, milled flax, sugar, yeast, baking powder, salt, and xanthan gum in a bowl. Whisk together well.
2. Place the milk, oil or melted butter, and eggs in the bowl of a mixer, and beat well.
3. Blend in the dry ingredients a cup at a time, beating for a minute and scraping the bottom and sides of the bowl after each addition.
4. After all the dry ingredients have been added, beat for 2 to 3 minutes at medium speed to make a very smooth, thick batter.
5. Cover the bowl, and let the batter rise for 1 hour.
6. Scrape down the bottom and sides of the bowl, deflating the batter in the process. Beat the batter for about 1 minute.
7. Grease an 8 1/2" by 4 1/2" loaf pan, or 9″ × 4″ × 4″ loaf pan, . Scoop the dough into the pan, doming it in the middle; using a spatula or your wet fingers helps.
8. Cover the pan with greased plastic wrap. Set it in a warm place to rise until the loaf barely crowns above the rim of the pan 8 1/2″ × 4 1/2" pan; or rises to fill about 3/4 of the 9″ × 4″ . This should take about 60 to 75 minutes. Toward the end of the rising time, preheat the oven to 350°F.
9. Bake the bread for 40 to 45 minutes, until golden brown. Tent the loaf with foil the final 10 to 15 minutes of baking, to prevent over-browning. An instant-read thermometer inserted into the center of the fully baked loaf will register about 205°F.
10. Remove the bread from the oven, turn it out of the pan, and cool on a rack.

11. Yield: 1 loaf.

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