PREP TIME                                   COOK TIME

15 minutes                                       60 plus 2 hours resting Minutes

TOTAL TIME

3 hours 15 minutes

INGREDIENTS

  • ¾ cup water
  • ¼ cup ground flax seed
  • 2 ¼ tsp. active dry yeast (not instant dry yeast)
  • 2 cups warm water
  • 2 Tbsp. agave nectar
  • 1 1/3 cups brown rice flour
  • 1 1/3 cups tapioca starch
  • 1 cup cornstarch
  • 1/3 cups sweet sorghum flour
  • 2 Tbsp. potato flour
  • 1 Tbsp. xanthan gum
  • 2 tsp. Mediterranean pink salt
  • ¼ cup Nuvo extra virgin olive oil
  • 2 tsp. raw apple cider vinegar
  • 1 ½ cups shredded cheddar cheese

INSTRUCTIONS

  • Stir ¾ cups of water with flax seed and set aside for 15 minutes
  • Stir yeast, 2 cups of warm and agave until mixed and set aside for 10 minutes
  • Mix dry ingredients.
  • Whisk together olive oil, vinegar, and flax seed mix in a large bowl. Add 1/3 of the dry mixture at a time to the wet mixture and mix until blended
  • Add in yeast mixture and mix until combined, then using a spatula stir in cheese. Transfer dough into 2 8x4-inch greased bread pans, cover with a towel and set aside in a warm place for 2 hours. The dough should double in size.
  • Preheat oven to 375 F and bake for 1 hour. Cool loaves in bread pans for 15 minutes then transfer to a rack to cool completely before slicing. Enjoy!
  •  

    RECIPE NOTES

    Just for fun you could always use a flavored olive oil like lemon, garlic or serrano to give your bread a fun new layer