This gluten-free bread is quite tasty and easy to make. My recipe is loosely based on Gluten-Free Vegan's recipe, but I don't care for chickpea flour and I can't eat xanthan gum due to my corn allergy. I was sooo happy with how high this loaf rose, considering it is yeast-free. It just so happens to also be corn-free, dairy-free and vegan. You could make this nut-free by substituting your favorite flour for the almond flour. AND…you don't need a bread machine to make it! I liked this so much that the next time I make this I'm going to measure out extra amounts of the dry ingredients to put into plastic freezer bags and store them in the freezer for future no-fuss bread making.

Dry ingredients:
1 1/2 cups potato starch flour
1 cup sorghum flour
1/2 cup rice bran
1/2 cup almond flour
1/2 cup tapioca starch
1 teaspoon salt (My friend Christine suggested more salt – you decide.)
2 tablespoons baking powder (I use this gluten-free/corn-free brand.
1 1/4 teaspoons baking soda
2 teaspoons guar gum (If you can tolerate xanthan gum, Carol Fenster has concluded the perfect combination is equal parts of xanthan and guar gum.)

Wet ingredients:
2 cups water
3 tablespoons olive oil
1 1/2 tablespoons blackstrap molasses
2 tablespoons apple cider vinegar
Extra water as needed

Toppings:
Sesame Seeds

Directions:
- Preheat oven to 400 degrees
- Stir flours, starch, salt, gum, baking soda, and baking powder until well combined.
- Whisk together oil, 2 cups water, molasses, and apple cidar vinegar in a small bowl.
- Add wet ingredients to dry and stir together just until thoroughly mixed, not too much.
- Pour mix into oiled bread pan. Sprinkle top of loaf with seeds, and lightly spray with oil.
– Cover bread pan with foil, and bake in preheated oven for 60 minutes. Remove foil, and   bake another 10 minutes, or until top is brown. Test loaf with a skewer or knife to make sure it’s done.
- Cool in pan briefly, before turning out onto a wire rack to cool. For best results, store in the refrigerator and slice off pieces as you need it. After two days I like to slice up the bread, slip it into plastic freezer bag, and store in the freezer to use as needed.

Do you have a favorite gluten-free/yeast-free bread recipe? Please let us all know in the comments below. Stay tuned, in the near future a guest blogger will share her gluten-free yeast bread discoveries.