If you learn to make just one bread to satisfy your cravings, this may be the loaf to master. Great for toast, grilled cheese and peanut butter sandwiches, this loaf also makes awesome french toast. Bake up a couple loaves at a time, pre-slice, and throw one in the freezer. Just be sure to separate the slices with a bit of waxed paper if you think you’ll want to thaw just one or two at a time.
2 ½ cups Brown Rice Flour
2/3 cup Corn Starch
2/3 cup dry milk powder
1 Tbsp Xanthan Gum
1 tsp Salt
1 ¾ cups warm water (between 105 and 115 degrees to make yeast happy)
1 package Active Dry Yeast
2 Tbsp Vegetable Oil
2 Large Eggs
1. Lightly grease a 9 x 5 inch loaf pan and line bottom with parchment paper.
2. In a small bowl, stir to combine water and yeast.
3. In large mixing bowl, whisk together dry ingredients.
4. Add yeast mixture, vegetable oil and eggs to dry ingredients.
5. With electric mixer, using the beater attachment (NOT a dough hook), combine ingredients for one minute.
6. Scrape sides of bowl down and then mix at medium high speed for 5 minutes (going the full mixing time is important to activate the gum and add air to the dough).
7. Spread batter evenly into pan (it helps to wet a plastic spatula with warm water to spread gluten free bread dough).
8. Cover loosely with lightly greased plastic wrap and let rise for 1 hour. It should rise just to top of pan. Preheat oven to 350 degrees while bread is rising.
9. Bake for 55 minutes (or until quick read thermometer reachest 208 to 211 degrees).
10. Remove bread from oven and cool in pan for 5 minutes, then remove bread to wire rack to cool completely before slicing.
Note: Bread will keep 1-2 days at room temperature, otherwise store in refrigerator.
Edit: I never could remember where I first got this recipe. My searches to find it so I could properly credit on this post were futile. But, I was surfing the net tonight and stumbled across it on another blog. Here’s the link:
The recipe originally comes from Elizabeth Barone over at www.glutenfreebaking.com
Thanks, Elizabeth, for creating the perfect GF Sandwich Bread!