1 1/3 cup Caroline’s All Purpose Flour Mix

1/4 cup Sorghum Flour

1/4 cup Chickpea Flour

2 tablespoons tapioca starch

3 teaspoons xanthan gum

1 teaspoon salt

2 teaspoons yeast

1 1/2 cups warm water

3 teaspoons sugar

1 tablespoon whole psyllium husk**

1 egg

1/2 teaspoon vinegar

Prepare your baking pan by lightly oiling it. In a measuring cup place the water, sugar and yeast. Let sit 10 min. until yeast foams up. Stir in the psysillium husk and let sit until it gels about 5 minutes. During this time combine the flour mixtures, xanthan gum and salt in large mixing bowl. Add the yeast mixture, egg and mix with mixer with beaters attached (not a dough hook). Add the vinegar and continue mixing at a medium speed for about 3-4 minutes until well mixed/whipped. If using a bread machine to mix add to pan in the same method. Select the dough cycle and let it mix. Depending on your pan and bread machine you may need to use a rubber spatula to mix it all in. Using a scoop remove dough from pan/bowl and put into a Pullman loaf pan or a regular loaf pan 8″L x 4 1/2″W x 4 1/4″”D. Smooth the top of the loaf with wet hands or a wet knife. I have a bowl of water and dip my hand in and then smooth the tops. Spray a plastic sheet with cooking spray and place over loaf. Let rise 15 – 30 minutes until almost double in size. Boil a kettle of water while the loaf is rising. Using a sharp knife dip in water and score a few shallow slits in the top of the loaf. Preheat your oven to 400 degrees and place a cast iron pan on bottom rack. Place loaf in oven add the boiling water to the cast iron skillet. Close oven and reduce heat to 375*. Bake 60 minutes reduce heat to 325 and bake an additional 20-30 min. Let it cool completely before slicing. It will keep in a sealed bag on the counter for 3 days. Freeze for longer storage. It toasts nicely as well. We slice and freeze it after it is cold and my husband takes out a few slices each day.
* I let it rise 30 min. but it depends on how warm your room is
**if your oven bakes it too dark reduce heat to 350 after 30 minutes
*** I like to quadruple the recipe and mix in a Bosch Mixer. Once the bread is cold we slice and freeze in ziplock bags.

Note: creating the steam in your oven creates a much higher loaf. If you prefer not to use steam your bread will still be good but not as high.
I have also tested using beater attachments vs dough hooks on my mixer. Beating the dough with the beater attachments produces a loaf about twice as high as using the dough hooks.