Gluten-Free Sandwich Bread
 
 
Author:
Recipe type: Bread
Serves: 2 loaves
Ingredients
  • 1⅓ cup brown rice flour (made with your WonderMill)
  • 1⅓ cup tapioca starch
  • 1⅓ cup corn starch
  • 1 tbsp potato flour
  • ½ cup dry nonfat milk
  • 1 tbsp xanthan gum
  • 2 tsp Celtic sea salt
  • 3 eggs
  • ⅓ cup honey
  • ¼ cup butter, softened
  • 2 tsp apple cider vinegar
  • 1 package Fleischmann’s active dry yeast
  • 1 ¾ cup lukewarm water
Instructions
  1. Note: You'll need an electric mixer and two 8-inch bread pans.
  2. Grease bread pans and set aside.
  3. In a large bowl, combine brown rice flour, tapioca starch, corn starch, potato flour, dry milk, xantham gum and sea salt. Set aside.
  4. Add the active dry yeast to lukewarm water and stir until combined. Set aside.
  5. In the bowl of your mixer, combine softened butter, eggs, honey and apple cider vinegar. On low speed, blend together until mixed (about 30 seconds). The butter will still look chunky.
  6. Add dry ingredients to the mixer bowl and mix on low speed until just blended with wet ingredients. Then pour yeast mixture into the mixer bowl. Turn the mixer on low until the ingredients are just blended, then increase the speed to medium-high and blend for 4 minutes.
  7. Spoon the dough into the bread pans. Dip your fingers into warm water and smooth top of the dough.
  8. Set pans aside in a warm spot until dough has risen. Preheat oven to 375 degrees. Set pans in oven and bake for 45 minutes or until the breads’ internal temperature is 200 degrees. Remove from oven and cool completely.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/gluten-free-sandwich-bread/