1 1/2 c brown rice flour
1/2 c tapioca starch
1/2 c cornstarch or potato starch
1/2 c sorghum flour or almond meal
2 tsp xanthan gum
1 1/2 tsp salt
Proof the yeast:
Microwave 1 c water for about 45 seconds (110 to 115 degrees F). Add 1 packet rapid yeast or 2 1/4 tsp yeast to warm water with 1 Tblsp honey. Let it get a little foamy.
Mix together room temperature wet ingredients:
3 large eggs, lightly beaten
3 Tblsp oil
1/3 c milk
1 tsp cider vinegar, rice vinegar or lemon juice
1 to 2 Tblsp honey
Add the proofed yeast to the dry ingredients and add the wet ingredients. Beat until a smooth batter forms. I mixed it in a Kitchen Aid mixer for 6 minutes on low and 1 minute on medium speed. Scrape down the sides every couple of minutes. You can also use a food processor with a dough blade and process for about 6 minutes. Gluten free bread is more like a thick batter than a kneadable dough. Scrape the dough into a greased 1.5 pound loaf pan and smooth evenly with wet fingers or spatula. Loosely cover the pan with a clean damp dish towel and let the dough rise for 20 minutes in a warm spot. On top of stove while it is preheating is a good place.
Preheat oven to 350. Bake the bread until it sounds hollow when thumped, about 30 to 45 minutes. Remove from pan after about 5 minutes and cool on wire rack. Slice with a serrated knife.
This is my first attempt at a gluten free bread and maybe my only! This bread is better than any of the $6 loaves I have bought at the grocery store :-)
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