Low Histamine Bread- GF, DF, Egg Free, Yeast Free

Step 1

Preheat the oven to 325°F. Grease a bread loaf pan with olive oil. Using an 8.5"x 4.5" bread pan will give you bread that's a little taller than if you use the 9"x5" pan. The larger bread pan yields really short and wide rectangle slices of bread.

Step 2

Whisk the 5 Tb water and the flaxseed meal in a small bowl and set aside.

Step 3

In a mixer combine the hot water, honey, olive oil, and white vinegar (I use the whisk attachment for this in my Bosch). Scrape the sides and make sure the honey is getting mixed in with the water.

Step 4

Add the flax egg and mix for 30 seconds. Switch to the dough hook attachment (use the dough hook extender if you have one and if you are using a Bosch).

Step 5

Try to fully cover the wet ingredients when you add the white & brown rice flour, xanthan gum, salt, and baking powder to the mixer. Turn the mixer on low-medium for 2-3 minutes, scraping sides as needed. The dough will be very sticky.

Step 6

Scoop the dough into the prepared bread pan, spreading it evenly across the pan. Smooth the top flat with a spatula.

Step 7

Bake in the oven for 40-50 min or until golden brown on top and a toothpick comes out clean. Make sure you poke the toothpick in the center and in the sides of the bread. Let sit in the bread pan for 5 minutes before moving it to a cooling rack. Wait until bread has cooled to slice.

Step 8

Slice entire loaf, place parchment paper between each slice and freeze in a container. When you want a slice of bread pull one out and pop it in the toaster on low for 2 to 3 cycles.