This is perfect gluten and egg free bread for toasting and slathering butter and jam all over it.

author: adapted from Fork & Beans
serves: 10 slices

INGREDIENTS

Wet Ingredients:
2¼ tsp. dry active yeast
2 c. warm coconut milk
2 tsp. granulated sugar
5 Tbsp. ground chia seeds
3 Tbsp. vegetable oil
2 tsp. apple cider vinegar

Dry Ingredients
1/2 c. garbanzo bean flour
1/2 c. Sorghum flour
1 c. millet flour
½ c. arrowroot powder
½ c. tapioca starch
¼ c. buckwheat flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt

INSTRUCTIONS
In a medium bowl combine 1 cup of the warmed nondairy milk with the yeast and sugar. Allow to proof until frothy (approx.10 minutes).
In a separate bowl mix remaining warm milk, oil, vinegar, and chia seeds allowing the chia seeds to absorb moisture for a few minutes. Whisk into yeast after it has proofed.
In a large bowl, whisk together the dry ingredients. Pour the wet ingredients into the dry and stir with a wooden spoon until just combined. Spoon the batter into a 8x4 (20x10 cm) loaf pan. Using the back of a spoon smooth out the top and gently press down to ensure there are no gaps in the batter. Allow to rise until the loaf rise just to the top of the pan (approx. 30 to 45 minutes) in a warm, non-drafty area of your kitchen. If it doubles before the allotted time, that's okay. Just proceed to baking it, no need to wait the total time.
Preheat oven to 350*F (190*C).
Place the loaf in the oven on the middle rack and bake for 60 minutes. Allow to cool in the pan briefly until you can remove it and transfer to a wire rack until it has completely cooled.

NOTES
*Do note that any changes made to the ingredients may alter the outcome of the bread.

(Adapted from Preparedness 365 Blog post Homemade Dough Enhancer)

1 c. wheat gluten
2 T. lecithin granules (can skip this because we add lecethin)
1 t. ascorbic acid crystals ( I ground vitamin C tablets)
2 T. powdered pectin
2 T. unflavored gelatin
½ c. nonfat dry milk
1 teaspoon powdered ginger
Mix together and store in an airtight container in the refrigerator. For 100% whole grain breads, use 3 ( I used about 2 T per 4 loaves - Bosch whole wheat recipe) tablespoons per loaf. Add to your recipe along with the flour.
I love dough enhancer so much I make it in triple batches and keep it in a quart-size jar.

2 1/4 teaspoons (1 packet) instant yeast
3 1/2 cups all-purpose flour
2 1/4 teaspoons salt
1 1/2 cups warm water (120º - 130º)

In a mixer using the flat beater, combine the yeast, 2 1/2 cups flour and salt. Mix on low for about 30 seconds.
Pour in the warm water. Continue mixing until a shaggy dough forms. Clean off beater and switch to the dough hook. Mix in the remaining cup of flour a little at a time, to make a soft dough, adding more or less flour as needed. Knead the dough for 5 minutes. The surface should be smooth and the dough will be soft and somewhat sticky.
Turn the dough onto a kneading surface and let rest for 2 - 3 minutes while you wash and dry the bowl.
Return the dough to the mixing bowl and let it rise at room temperature (about 75º) until 3 1/2 times its original volume. This will probably take about 3 hours.
Deflate the dough and return it to the bowl. Let the dough rise at room temperature until not quite tripled in volume, about 1 1/2 - 2 hours.
Meanwhile, prepare the rising surface: rub flour into canvas or linen towel placed on a baking sheet. (I used parchment paper.)
Divide the dough into 3, 6, or 12 pieces depending on the size loaves you wish to make. Fold each piece of dough in two, cover loosely, and let the pieces relax for 5 minutes.
Shape the loaves and place them on the prepared towel or parchment. Cover the loaves loosely and let them rise at room temperature until almost triple in volume, about 1 1/2 - 2 1/2 hours.
Preheat oven to 450º. Set up a "simulated baker's oven" by placing a baking stone on the center rack, with a metal broiler pan on the rack beneath, at least 4 inches away from the baking stone to prevent the stone from cracking.
Transfer the risen loaves onto a peel.
Slash the loaves.
Spray the loaves with water. Slide the loaves into the oven onto the preheated stone and add a cup of hot water to the broiler tray.
Bake for about 25 minutes until golden brown. (If you used parchment paper you will want to remove it after about 10-15 minutes to crisp up the bottom crust. Spray the loaves with water three times at 3-minute intervals.
Cool for 2 - 3 hours before cutting.

2 cups flour
1/4 cup granulated sugar
1 1/2 t. baking powder
1/2 t. baking soda
2/3 cup buttermilk
1/2 cup sour cream
2 eggs
5 Tbsp. butter melted
1 cup fresh blueberries (frozen in a pinch)
1/2 cup dried tart cherries

Preheat oven to 400 degrees F. Grease twelve 2 1/2-inch muffin cups; set aside. In a large bowl stir together flour, granulated sugar, baking powder, baking soda, and salt. Make a well in the center of flour mixture; set aside.  (A well helps the wet ingredients incorporate quickly, making it less likely that you will overmix, which will result in a tough texture) If you used frozen blueberries, add them to the dry mixture now.
In a 2-cup measure whisk together buttermilk, sour cream, eggs, and 3 tablespoons of the melted butter. Add all at once to flour mixture. Gently stir just until moistened (batter should be lumpy). Add blueberries and dried cherries; gently fold in.
Spoon batter into prepared muffin cups, filling each three-fourths full. Use a large spoon or ice cream scoop to fill; this will ensure rounded tops that wont spill over the tin. Bake for 15-20 minutes or until golden brown and toothpick comes out clean. Remove from oven and brush with remaining melted butter. Cool in muffin cups on a wire rack for 10 minutes. Remove them too quickly and they can break apart. Leave them in to long, and they can become soggy. Makes 12 servings.

2 1\2 c whole wheat flour
2 3\4 flour
2 c sugar
2 T baking powder
1.5 t salt
1.5 t soda heaping
3 oranges
1\2 c butter
3 beaten eggs
3 c chopped walnuts
3\4 c flour for frozen blueberries
3 c blueberries

Mix first five ingredients. Grate orange rinds. Squeeze juice into bowl and add enough boiling water to make 2 1\4 cups liquid. Add butter melted. Beat eggs. Add all liquid to dry ingredients just till combined. Toss blueberries in flour. Carefully stir in blueberries and walnuts. Makes 38 muffins or 3 loaves.
Bake loaf at 350 for 50-60 minutes or muffins for 20 minutes. Cool for ten minutes. Remove from pans.

2 2/3 c water
4 t. butter
3 t. sugar
3 t. salt
3 t. yeast
flour

Mix all ingredients. Kneed. Done.