I love bread–always have and always will!! And I don’t seem to have a wheat or gluten sensitivity, but my husband does, so I’ve been doing A LOT of experimenting to learn to create a HEALTHY gluten-free loaf with no fillers like potato starch, xanthum gum, or tapioca and no arsenic-laden rice flour…This is a recipe that is influenced by a number of different sources, but the final recipe is mine, created from many trials! I hope you love it as much as we do–you won’t know it’s not “real” bread!
Then add the water. Measure out the oil in a 1/4 cup measuring cup and pour it in. Measure out the molasses in the same measuring cup and pour it in (keeps the molasses from sticking to the cup).
Add the raisins and sunnies and combine everything well. The dough will be pretty wet, but it will firm up over time.
Cover the bowl with a towel, not sealing it, but allowing air to get in and be part of the natural fermentation. Leave covered on the counter for 12-24 hours.
2-3 hours ahead of time
Beat the eggs together, and then stir them into the dough. Cover it again and leave it covered on the counter another 2-3 hours.
Time to Bake
Move one oven rack to the top and one to the bottom. Put the casserole dish on the bottom and the lid on the top. Turn the oven on to 450 and leave the casserole heating for 30 minutes.
While the oven is warming, get a pad out to put the hot casserole dish on when it comes out of the oven. Get your olive oil spray ready.
After 30 minutes, get the casserole out and quickly spray it thoroughly with olive oil. Then using a rubber spatula, quickly scoop the bread dough out into the very hot casserole. Cover it with the lid, and put it back into the oven.
Bake for 35 minutes, and then remove the lid, and bake for another 5 minutes.
Take the bread out of the oven and turn it onto a baking rack to cool. Let it cool at least 5 minutes before cutting it open. If you do cut it open before it's cooled 20-30 minutes, turn the cut face down on a bread board to seal the heat in.
The recipe used to use 3/4 cup sorghum flour, but now I'm using more teff and oat.
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