My first mission when I was diagnosed with Celiac disease was to make a great tasting loaf of bread that is moist and airy. It took many attempts; I tried loads of different recipes from various magazines and recipe sites and I found nothing that really impressed me. After studying the different types of flours and how they relate to each other, I came up with this, a combination of many many recipes. I am sure all you gluten-free people will LOVE this bread!!
1 cup coconut milk at room temperature
1/4 cup melted bacon drippings
1/3 cup water
2 tablespoons sugar
1 tablespoon cooking molasses
1 tablespoon agave nectar (can use honey)
1 (8 gram) envelope dry active yeast
1 cup brown rice flour
1/2 cup millet flour
1/2 cup quinoa flour
1/2 cup potato starch
1/2 cup tapioca flour
1 tablespoon xanthan gum
2 teaspoons salt
Fit a stand mixer with the paddle attachment.
Place the coconut milk, bacon drippings, water, sugar, molasses, agave nectar, eggs and yeast in the bowl of a stand mixer and mix on low speed for a few seconds until well blended.
Add remaining ingredients and mix for 5 minutes on medium speed. (This should have the consistency of a thick muffin batter.)
Coat a Pyrex loaf pan with hardened bacon drippings, pour the batter into the loaf pan using a sturdy spatula and place in a warm draft free place and allow rising for 45 minutes.
Place the bread in a preheated 350 degree Fahrenheit oven on the middle rack and bake for 35 to 40 minutes, until loaf is a nice golden brown.
Allow to cool and remove from pan.Slice and serve.