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Kirsten's Vienna Bread

Dry ingredients:

  1 1/2 cups sweet potato flour (8 ounce bag)
  1/4 cup arrowroot flour
  1/4 cup potato starch
  1 cup tapioca starch
  [1/4 cup brown rice flour - optional]
  [1/4 cup quinoa flakes - optional]
  3 tablespoons Just Whites
  2 teaspoons Ener-G Egg Replacer
  2 1/2 teaspoons Tartex Biobin (unroasted carob bean flour)
  1 1/4 teaspoons salt
  2 1/2 teaspoons yeast

Wet ingredients:

  1 1/2 cups water to start, add up to another 1/2 cup or more if needed
  2 tablespoons melted butter
  1 1/2 tablespoons mild honey (for example, orange blossom)
  1 teaspoon apple cider vinegar

Mix the dry ingredients together.  I find that using a whisk
in a bowl gets these ingredients thoroughly mixed fairly easily.
If using a bread machine, add wet or dry ingredients first (as
directed by the bread machine manufacturer), then add the other
ingredients, and start the kneading cycle.  Otherwise assemble
ingredients in a mixing bowl, being sure to have pre-mixed the
dry ingredients together first, and begin mixing.

Watch closely to determine the amount of water needed.  It is
almost certain to be more, or much more, than 1 1/2 cups, but
if your climate is humid you may need the lesser amount.  The
correct dough consistency is that of Marshmallow Fluff (its
stickiness makes me think of this) or of sour cream.  You don't
want the dough to be soupy by any means, but it certainly
shouldn't be stiff either.  Allow the dough to mix for a while,
perhaps 10 minutes or so, then check the consistency again.
If you are using the brown rice flour and the quinoa flakes,
these ingredients will soak up moisture from the dough, so
the dough will become slightly drier.  Correct with the addition
of small amounts of water to the proper consistency.

If you are not using a bread machine, transfer dough to greased
loaf pans, mini-loaf pans (nice for hot dog buns), or muffin
tins.  Otherwise, choose the final rise (Rise 2 on my Zojirushi)
on your bread machine.

Allow the bread to rise once only.  When the dough has tripled
in volume (or possibly quadrupled, if you leave out the brown rice
flour and the quinoa flakes), begin the bake cycle (or put bread
into an oven at 350 degrees fahrenheit).  Allow to bake for about
one hour (less if you use muffin tins or mini-loaf pans).

The bread is delicious hot, but it won't slice very well until
the bread has cooled.  You may slice the bread and freeze it,
as the frozen bread toasts very nicely.  Enjoy!

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