Pastry Chef with Canadian Mountain Holidays,
Valemont Heli Ski Lodge
Makes 1 loaf
3 1/2 cups Highwood Crossing Gluten-Free All-Purpose Flour
1/2 cup corn starch
1/4 cup flax meal
1 egg or 2 tbsp egg replacer
2 tbsp xanthan gum
1/2 tsp baking soda
2 1/4 tsp instant yeast
1 1/4 cup warm water
1 cup soy or almond milk, warmed
1 tbsp maple syrup
1 1/2 tsp salt
2 tbsp olive oil
In a stand mixer using a paddle attachment, combine flour, corn starch, flax meal, egg replacer, xanthan gum, baking soda and yeast. Mix until well blended. Slowly add water, soy or almond milk, maple syrup and olive oil. Mix for a minute then add salt and continue mixing. Beat on medium speed for 8 minutes adding additional water to achieve a cake batter consistency.
Grease a large 9×5 loaf pan and fill with batter, smoothing it out on top. Allow to rise in a warm place until it begins to dome over the pan. About 40 – 50 minutes
Bake at 350°F for 1 hour or until internal temperature reaches 200°F.
Remove from pan and allow to cool on a cooling rack.