Gluten Free Bread: whole grain-blend

I have been baking gluten free bread for about 7 years. Before I realized I had to eat gluten free, I had never made bread before!   I started with a bread machine, because I knew this would be an uphill battle. The GF bread out there was horrendous. Dry. Tasteless. $7.00 loaf of Sawdust.
The early recipes I tried were more miss than hit.  I spent a lot of time searching and experimenting. Combining recipes for the right ratio of ingredients, with package ingredients of the odd GOOD bread that was out there. I have come up with a recipe that keeps me and all the gluten free people in my life very happy. This latest version I make in my stand mixer, and bake in the oven. I vary my flours from time to time, but these are the ratios I do not veer from.

Gluten Free Bread: whole grain-blend 

175 g (1.5 cups) tapioca starch
100g (1 cup-ish)rice flour
75g  (1/2 cup-ish) GF oat flour
25 g (3 T) ground flax
30 g (2 T )sugar
8 g (1 tsp) salt
12 g (2.5 tsp) xantham gum
1 T instant yeast


1 egg + water to make up 1 -1/3 cup
+1 egg
2 T olive oil
1 tsp AC vinegar
**no need to pre-warm the eggs or water**


Mix dry ingredients to ensure they are well blended. Mix wet ingredients together until eggs are a little frothy, and then add slowly to stand mixer on low, until incorporated.
Mix on med (5) for a good 10 minutes, scraping paddle and /or sides as need be. You will notice the dough get ribbony- this is good.
*if the dough is clumping on the paddle, clean it off and spray with oil.

Spray (baguette)pan with oil, and sprinkle all over with light layer of sesame seeds.

Once mixed, shape into loaves by scooping wet dough out with a spatula, and spreading in the pan. Dip the spatula in water to shape and smooth the wet dough.  Spray plastic wrap with oil, loosely cover dough and rise in a warm place for 40 minutes. *In my experience a tea towel just ends up sticking to the dough, thereby ruining the rise.  Plastic wrap works.
Once risen (it will not double, don't worry), sprinkle with sesame seeds and chestnut flour, then score the top.  The score seems to make a BIG difference in the rise.

Place in pre-heated 375* oven, for 35-40 minutes.
After cooling for 5 minutes, remove from pan to cooling rack.
Wait until completely cool before bagging. Do not refrigerate.

* I am transitioning to using measuring by weight, but I have included approximate cup measurements as well.*