bread_makingYet another find on my Seattle trip was Misty Mountains Farm, where Matt and Arial Buza work together to create the sweet and savory breads and baked goods they offer through a unique community-supported bakery (CSB). Each CSB members’ weekly share is delivered right to their doors. About half of Misty Mountains Farm’s selection is gluten-free, and it is always popular.

The farm is a labor of love for this young couple. The Florida transplants came to the Northwest for its natural beauty and focus on the environment. The Buzas offer their breads through their CSB in Arlington, Washington, special orders, and event catering, as well as the Arlington Farmers Market in the summer. They mix their own gluten-free flours and look for organic sources wherever they can.

Their interest in gluten-free baking started as an effort to help Matt, who is gluten-intolerant. The couple recognized that many families go gluten-free in support of one family member and so their mission was to produce products that appealed to the whole family.

Here’s a recipe for their Bird’s Nest Bread. More information on the farm can be found here.

Birds Nest Bread

  • 3 large eggs
  • 4 tablespoons unsalted butter, room temperature
  • 1 teaspoon apple cider vinegar
  • 1 ½ tablespoons instant yeast
  • 3 tablespoons honey
  • 1 cup tapioca flour
  • 1 ½ cups brown rice flour
  • 1 ½ cups sorghum flour
  • 1 ¾ cup milk
  • 2 teaspoons xanthan
  • 1 teaspoons salt
  • 2/3 cup seed mixture (recommended: 4 tablespoons gluten free oats, 2 tablespoons millet, 2 tablespoons sunflower seeds, 2 tablespoons flaxseeds)
  • 1/8 cup gluten free oats

1. Whisk the flours, xanthan gum, salt, yeast and cup of the seed mixture in a medium bowl.
2. Add the eggs, butter, vinegar, honey, and instant yeast and milk to the dry ingredients.
3. Incorporate the wet ingredients into the dry mixture with a mixer on medium speed.
4. When the ingredients are combined, turn the mixer to high for 5 minutes. The dough will resemble a batter.
5. Cover the bowl tightly with plastic wrap. Let rise 1-1 ½ hours or until doubled in size.
6. Coat a 9×5 loaf pan with butter. Sprinkle the oats in the bottom of the pan.
7. Scoop the dough into the loaf pan. Use a spatula to smooth the top of the loaf.
8. Sprinkle the remaining seed mixture on top.
9. Cover lightly with plastic wrap and allow to rise 45 minutes.
10. Heat the oven to 375 degrees 30 minutes prior to baking.
11. Remove the plastic wrap and bake for 30 minutes.
12. Cover bread lightly with aluminum foil and bake for an additional 15 minutes.