The healthiest bread around!
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x5-inch loaf pan with cooking spray.
Sift potato starch, almond flour, sorghum flour, tapioca starch, baking powder, xanthan gum, baking soda, and salt in a large bowl; whisk until well combined.
Whisk water, olive oil, honey, and apple cider vinegar in a small bowl.
Pour honey mixture into flour mixture; stir briefly with a wooden spoon until batter is very thick and evenly mixed. Add water, 1 tablespoon at a time, as needed.
Pour batter into the prepared loaf pan; spray top lightly with cooking spray. Cover with aluminum foil.
Bake in the preheated oven for 60 minutes. Remove aluminum foil and bake until top is brown, about 10 minutes more. Cool in pan briefly, before turning out onto a wire rack to cool completely.
Per Serving: 268 calories; protein 4.4g; carbohydrates 40.8g; fat 10.3g; sodium 709.4mg.
The best flavour of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as clear bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.