5 cups gluten-free all-purpose flour, plus more if needed
1 tsp baking soda
2 tsp sea salt
1 cup raisins, optional
12 ounces Strainge Beast Hard Kombucha
1 large egg
4 Tbsp avocado oil
3 Tbsp honey
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper (you can also use a well-seasoned cast iron skillet or a casserole dish).
Add the gluten-free flour, baking soda, sea salt and raisins to the bowl of a stand mixer and stir until well-combined. Leaving the mixer on low speed, slowly pour the Strainge Beast Hard Kombucha in the mixer and continue mixing until all the kombucha is in.
Whisk together the egg and oil in a bowl or measuring cup.
Add the egg/oil mixture and the honey to the mixer and beat on medium-high speed until a thick bread dough forms. Note: the dough should not be overly sticky. If it is, add more flour ¼ cup at a time until a nice dough forms.
Use your hands to form a large round disc shape out of the dough (it doesn’t have to be perfect!) and use a serrated knife to cut an X shape into it. Place the dough on the parchment lined baking sheet.
Bake for 35 minutes at 400 degrees. After 35 minutes, lower the oven temperature to 375 degrees and cover the bread in foil and bake another 20 to 30 minutes, or until the bread is baked through (poke it with a butter knife in the center to be sure it tests clean). Allow bread to cool completely before slicing and serving.
Pro Tip: It is very important to wait for the bread to cool before slicing into it. Something about gluten-free bread necessitates this waiting process, or else it crumbles very easily.