Really Good Sandwich Bread
1 1/2 cups Brown Rice Flour 1/3 cup Montina 1/3 cup Sorghum Flour 1/3 cup Soy Flour 1/3 cup Potato Starch 1/3 cup Cornstarch 1/3 cup Instant Dry Milk 1/3 cup Sweet Dairy Whey Powder 2 Tablespoons Sugar or Succanant 1 1/2 teaspoons salt 4 1/2 teaspoons xanthan gum 2 large eggs 1 3/4 cups warm water 1/4 cup (1/2 stick) butter, melted 2 1/4 teaspoons (1 packet) active dry yeast Makes 1 Loaf 1. In a medium mixing bowl, mix together dry ingredients. Whisk to combine. 2. In a large mixing bowl, whisk together eggs, warm water, melted butter and yeast. 3. Add dry ingredients. Using a stand mixer, blend on low speed for 1 minute to thoroughly combine all ingredients. 4. Increase speed to high for 15 minutes. 5. Turn dough into a 9 x 5 inch loaf pan. Cover pan lightly with a piece of plastic wrap and kitchen towel. Place pan in a warm, draft-free location and allow to rise until double in size. (this also makes good hamburger or hotdog buns) 6. Preheat oven to 350 F. 7. Remove towel and plastic wrap from pan and bake for one hour or until the internal temperature of the bread reaches 208-210 F. 8. Allow bread to cool in the pan for 5 minutes and then turn bread out onto a wire rack to cool. 9. Store in an airtight container or freeze. Do not refrigerate—this will make for soggy bread. adapted from Gluten Free Baking and More Sandwich Bread
1 1/2 cups Brown Rice Flour 1/3 cup Montina 1/3 cup Sorghum Flour 1/3 cup Soy Flour 1/3 cup Potato Starch 1/3 cup Cornstarch 1/3 cup Instant Dry Milk 1/3 cup Sweet Dairy Whey Powder 2 Tablespoons Sugar or Succanant 1 1/2 teaspoons salt 4 1/2 teaspoons xanthan gum 2 large eggs 1 3/4 cups warm water 1/4 cup (1/2 stick) butter, melted 2 1/4 teaspoons (1 packet) active dry yeast Makes 1 Loaf 1. In a medium mixing bowl, mix together dry ingredients. Whisk to combine. 2. In a large mixing bowl, whisk together eggs, warm water, melted butter and yeast. 3. Add dry ingredients. Using a stand mixer, blend on low speed for 1 minute to thoroughly combine all ingredients. 4. Increase speed to high for 15 minutes. 5. Turn dough into a 9 x 5 inch loaf pan. Cover pan lightly with a piece of plastic wrap and kitchen towel. Place pan in a warm, draft-free location and allow to rise until double in size. (this also makes good hamburger or hotdog buns) 6. Preheat oven to 350 F. 7. Remove towel and plastic wrap from pan and bake for one hour or until the internal temperature of the bread reaches 208-210 F. 8. Allow bread to cool in the pan for 5 minutes and then turn bread out onto a wire rack to cool. 9. Store in an airtight container or freeze. Do not refrigerate—this will make for soggy bread. adapted from Gluten Free Baking and More Sandwich Bread