Oat-Rice-Sorghum Bread

This loaf is a lovely option for avoiding gluten, yeast, egg, and dairy! It pulls together quickly and easily (once you have the ingredients). One recipe makes one 7 3/4-inch loaf. I have adapted it from freshisreal (dot) com, where the author also suggests that it can be used to make a 10-inch crust for pizza.

One loaf provides about 14 small slices. Toasts well!

1 c unsweetened hemp milk or other plant- or nut-based milk

1 T fresh lemon juice OR apple cider vinegar

1 c gluten-free oat flour

¾ c organic brown rice flour

¾ c organic sorghum flour

2 T baking powder (note ingredients to ensure it is free from corn, gluten, and aluminum)

2 T psyllium husk, whole (OR substitute ground flaxseed)

1 T organic coconut palm sugar

1 tsp sea salt

½ cup to ¾ c lukewarm filtered water (start with ½ c)

Optional loaf toppings can include oat flakes, seeds such as flax, hemp, sunflower, pumpkin, sesame, poppy; course sea salt, dry herbs.

1. Preheat oven to 450F (or 440F if using a convection oven).

2. Line one 7 ¾-inch loaf pan (7 ¾ x 3 ¾ x 2 ¾ inches) with a wide strip of parchment to help in lifting the finished loaf from the pan. Lightly oil the pan and parchment with your preferred oil (coconut works well).

3. Use a small bowl to contain the milk; add the 1 T of either lemon juice or apple cider vinegar to sour it. Stir to mix.

4. Place a sifter over a large glass or stainless-steel bowl. Sift and combine all dry ingredients: flours, baking powder, sugar, salt, and psyllium or flaxseed.

5. Remove sifter and mix the dry ingredients well.

6. Add water, starting with the smaller amount of ½ cup. Mix well until all liquid is absorbed. The dough should be smooth and easily stirred, but not soupy.

7. Let the dough rest in the bowl for 5 minutes.

8. Scoop the dough into the prepared loaf pan and gently smooth the top.

9. Sprinkle your choice of topping into the wet dough.

10. Bake in the preheated oven until the loaf is golden and the edges are crusty.

11. Remove the pan from the oven and let it cool on a wire rack for 5-10 minutes.

12. Remove the loaf from the pan, using the parchment to assist with lifting.

13. Let the loaf cool completely before slicing. Refrigerate for up to five days (may be kept in a counter-top container for the first day).

Nutrition estimates for one slice: 95 cal, 2.4g protein, 1.2g fat, 227mg sodium, 18.9g carb. Daily values: 7% Calcium, 5% Iron.