Sandwich bread

Ingredients

• 1 1/3 cups of brown rice flour
• 1 1/3 cups of corn starch
• 1 1/3 cups of tapioca flour
• 1 Tbsp of potato flour
• 2 tsp of salt
• 1 Tbsp of xanthan gum
• 1/2 cup of dry milk
• 1 Tbsp of gluten-free egg replacer
• 1 packet (2 1/4 tsp) of gluten-free active dry yeast (not INSTANT dry yeast)
• 2 cups of warm water
• 3 large eggs, room temperature
• 1/3 cup of honey
• 1/4 cup of butter, softened
• 2 tsp of apple cider vinegar

Directions

1. Prepare two 8-inch bread pans by spraying them with cooking spray.
2. Add the yeast to the 2 cups of warm water, and stir until mixed. Set this aside to activate while you mix the rest of the ingredients.
3. Mix GF flours together with a whisk for an even gluten-free flour blend. Add in the remaining dry ingredients and set aside.
4. Put eggs, butter, vinegar, and honey in the bowl of your mixer. Mix together for about 30 seconds using the paddle attachment. The butter will be chunky, and that’s okay!
5. Add half of the dry ingredients to the wet mixture in the mixer. Mix just until blended, and then add the remaining dry ingredients and mix for another 30 seconds, until blended.
6. With the mixer on low speed, slowly add the warm water and yeast mixture, then turn the mixer to medium-high speed and beat for 4 minutes. After the 4 minutes your bread dough should resemble thick cake batter.
7. Spoon the dough into your greased bread pans. Dip your fingers in water to smooth the top of the dough, if desired. Set aside in a warm place to rise for approximately one hour. While the dough rises, preheat your oven to 375 degrees.
8. When the dough has risen to about an inch above the top of the pans, place the pans in your preheated oven on the middle rack.
9. Bake for 45 to 55 minutes, or until the bread’s internal temperature reaches 200 degrees with an instant-read thermometer. (This is very helpful! It’s hard to tell when gluten free bread is done. If you don’t have an instant read thermometer, just use your best guess based on your particular oven.)
10. Remove the bread from the oven and let cool in pans for 10 minutes. Then remove loaves from the pans and place on a rack to cool completely. (As you can see, I brushed the top of mine with butter when they came out of the oven.)
11. After allowing it to cool COMPLETELY before slicing. (This is important! Don’t rush it and cut into it while it’s still warm or you will flatten it.) And make sure to let your bread knife do the cutting for you! You provide the “sawing” action, but let the knife blade do the work. Don’t press down, just keep “sawing” across the top until you get all the way to the bottom of the loaf.

Tips

• Before you start mixing your ingredients, allow them to reach room temperature. Take all cold ingredients the recipe calls for, like eggs and butter, out of the fridge and allow it to sit on the counter until they warm up. Your ingredients need to be room temperature to rise. In a time pinch, you can warm your butter up in the microwave on a low power setting (around 4) for 20 seconds and soak your eggs in warm water to help speed the process.
• Always check your ingredients to ensure they are gluten-free before you start the recipe (Bob’s Red Mill has some great options for GF flour). Pay particular attention to any flour or yeast you select from the store to ensure that you do not have any risk of contamination from ingredients that contain gluten.
• If you are looking for a dairy-free or vegan GF bread recipe, then opt for milk alternatives, like soy milk, almond milk, rice milk, etc. Butter can be replaced with margarine or olive oil. Adjustments may impact the taste or texture of the bread and may not go well the first time. You will want to try a few different alternatives to determine the best substitute for your taste. You will likely need to replace the full amount of water in this recipe with the milk alternative since it will be liquid and not powder.
• Store extra bread in the freezer if you do not plan to eat the entire loaf of bread in one day. For easy gluten-free sandwich bread or french toast: slice the bread and put wax paper between the slices before putting it into a freezer bag and storing it. Remove the number of slices you want for a meal and put it in the microwave for 15 seconds to thaw at a later date. Freezing the bread will help keep it fresh until you are able to eat the entire loaf.
• For corn sensitivities or allergies, you can make a corn-free GF bread by substituting potato starch.