Gluten Free Bread

by: http://www.theglutenfreespouse.com/2010/11/gluten-free-sandwich-bread.html

Ingredients:

3 large eggs

Group 1
1 cup potato starch (not potato flour)
1/2 cup quinoa flour
1/2 cup arrowroot
1/2 cup sweet white sorghum flour
1/2 cup brown rice flour
1/4 cup sugar
3/4 teaspoon of salt
2 1/2 teaspoons of Xanthan Gum
1 teaspoon baking soda
1 teaspoon baking powder

Group 2
1/4 cup warm water
2  teaspoons of active dry yeast (1 packet, 5/16th ounce)
1 teaspoon sugar

Group 3
1 cup whole milk
1 tablespoon apple cider vinegar

Begin by setting all ingredients out to come to room temperature.  Do not use anything cold with yeast.

Mix all the dry ingredients from group 1 together with a whisk in your stand mixer bowl.  Make sure to be thorough.

Set the flour mixture aside.  Mix the ingredients together from group 2 in a separate bowl and set this aside in a warm spot  to "bloom". Mix the ingredients from group 3 together in a separate bowl and set it out to come to room temperature.   When you reach this step, preheat oven to 175 and walk away for about 45 minutes to an hour.  Allow all ingredients to reach room temperature.

With dough hooks attached, mix the wet ingredients (including the eggs) into the dry ingredients using your stand mixer.

It makes a fairly sticky dough.  I used extra virgin olive oil in a spray to coat my loaf pan and filled the pan as pictured below.  (note: all of the dough can go into the loaf pan but it will puff and rise high so watch your spacing in the oven.) I kept some out of this batch for hamburger buns.

After the dough is in the loaf pan, spray the top with the oil also.  Place in the 175 degree oven and let rise for about 30 minutes.  Turn the temperature up to 350 degrees and bake for another 30-45 minutes keeping a close eye towards the end for good browning without burning.

Here is a shot of it still in the oven. Notice the height of the rise below compared to how low it is in the pan in the pre-oven picture above.

Remove from oven and pan and cool on a wire rack before slicing. Here is the second loaf cooling.