I've made enough changes to this recipe that I think it'll be ok to post it. The dough is really sticky, but it bakes up soft, moist, springy, and tasty. It's great for sandwiches, not crumbly, and no need to toast, but it makes great toast, as well. The original recipe is at
http://www.recipezaar.com/190906
GF Honey Flax Bread
3/4 C sorghum flour or buckwheat flour (or a combination of the two)
1/2 C brown rice flour
1 C starch (arrowroot, or any combination of arrowroot, tapioca starch, potato starch or cornstarch)*
1/4 C flaxseed meal
2 1/2 tsp xanthan gum
1 package active dry yeast (2 – 2 1/2 tsp)
1 tsp salt
3 eggs
1 C water or milk (or a combination)
2 T vegetable oil (I used olive oil)
2 T honey
2 tsp vinegar
Combine flours, flax, starches, gum, yeast, salt.
In large bowl, combine wet ingredients, then add the dry.
Stir with fork or spoon until combined. Batter will be lumpy.
Scrape the sides, and mix for 4-5 minutes, on high if using electric hand mixer (with dough hooks – gets too thick to use the beaters), medium if using countertop mixer.
For loaf:
Pour into greased 9 x 5 pan.
Wet hands slightly with a bit of warm water or oil and gently smooth top of loaf.
Let rise to top of pan (took about 40 minutes, in warmed oven with bowl of hot, almost boiling water.)
Bake at 350 F for 40-45 minutes.
Remove from pan, cool, and slice.
For buns:
Spoon dollops of dough onto cookie sheet (greased or lined with parchment paper).
Wet hands slightly with a bit of warm water or oil and gently smooth tops of buns.
Let rise until about doubled in size (took about 40 minutes, in warmed oven with bowl of hot, almost boiling water.)
Bake at 350 F for 18-20 minutes.
If getting too browned, rest foil over top of bread for last 10 minutes or so.
Makes 1 loaf or 12-18 buns, depending on size.
I've used variations on the starches, such as:
1/4 cup tapioca starch
1/2 cup potato starch
1/4 cup cornstarch
OR
3/8 cup tapioca starch
5/8 cup cornstarch
Someone else has used only arrowroot and she said it turned out great.
I think that 5/8 cup cornstarch may be a bit too much. I did notice a slight aftertaste that I think is from the cornstarch. It might be from the buckwheat - I've never used it before, but I'm betting it was the cornstarch.
