Ingredients

• 2 tablespoons flaxseed
• 1/2 cup water
• 1 1/4 cups warm water
• 1 tablespoon yeast
• 1 tablespoon honey or sugar
• 1 cup Mama's almond or coconut blend flour
• 2 1/4 cups Sunflour Mills All Purpose Whole Grain flour (reserve 1/4 cup to use only if necessary)
• 1 3/4 teaspoons xanthan gum
• 1 teaspoon salt
• 1/4 cup sugar
• 2 tablespoons flaxseed this is optional
• 1/4 cup potato flakes
• 1/4 cup butter
• 1 teaspoon cider vinegar
• 1 tablespoon molasses

Directions

Take 2 T. grd flaxseed and 1/2 cup water and simmer on medium-low heat. Then set aside to cool.
Mix 1 1/4 cup warm water, 1 T. yeast and 1 T. honey or sugar, set aside to rise.
In a stand mixer-on low speed with wire whisk attachment mix the following until blended:
almond or rice blend flour, SFM all purpose flour, xanthan gum, salt, sugar, flaxseed (opt) and potato flakes.
Then add the flaxseed mixture, yeast mixture and butter mixture. Mix on high for 3-5 minutes till dough forms a ball and pulls away from the sides of the bowl.
Using a small amount of flour on board, form dough into ball (should look like regular bread dough but is slightly softer). Place on cookie sheet and form loaf. Make 3-5 slashes across dough with sharp knife. Cover with dry towel and let rise 1 1/2 hours or until double.
Bake at 400 degrees for 45-60 minutes on second rack from bottom. Cover last 15 minutes if necessary to prevent over-browning.
Rub stick of butter over crust (including bottom) while still warm. It softens the crust.