Really good gluten free bread
Makes 2 loaves
1 ⅓ cup Brown Rice Flour
1 ⅓ cup Tapioca Flour/starch
1 ⅓ cup corn starch
1 Tablespoon potato flour
1 Tablespoon Xanthan gum
1 Tablespoon gluten free egg replacement
2 teaspoon salt
½ cup powdered milk
Mix all together and set aside.
Mix 2 cups warm water with one package yeast (scant 1 Tablespoon) Set aside to proof.
In a mixing bowl add:
3 large eggs at room temperature
¼ cup butter at room temperature
2 teaspoons cider vinegar
⅓ cup honey
Beat liquid ingredients with paddle beater for about 30 seconds. Butter will be chunky, that's ok. Add half the dry ingredients and mix 30 seconds until blended then repeat with rest of the dry ingredients. With Mixer on low, slowly add the warm water mix with yeast. Then turn mixer to medium-high speed and beat for 4 minutes. After 4 minutes your bread dough should resemble thick cake batter.
Spoon the dough into greased bread pans (2) . Dip your fingers in water to smooth the top of the dough. Set aside in a warm place to rise for about 50 to 60 minutes or until the dough has risen about an inch above the top of the pans. Mine usually takes a bit longer. Meanwhile preheat oven to 375 degrees.
Place pans in the middle of your oven and bake for 45 to 55 minutes or until the bread reaches 200 degrees in the center. I cover my bread with foil to keep it from turning real dark. Leave in pan 10 minutes before removing. I tried removing earlier and it sink in the middle. You can brush the loaves with butter if desired. Place on rack to cool down. DO NOT CUT THIS BREAD UNTIL IT IS COMPLETELY COOLED DOWN!
When you cut your bread let your knife do the work. You provide the "sawing" action and just let the knife do the work. Don't press down! Your bread will stay in lovely moist slices!
It's not gluten bread but it is the best GF bread I've had so far! You can store on the counter or in the freezer. Never store GF bread in the refrigerator. I keep ½ loaf out and freeze the rest in half loaf bundles. Hope you enjoy this!