Gluten Free Sandwhich Bread |
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Prep Time: 60 Minutes Cook Time: 50 Minutes |
Ready In: 110 Minutes Servings: 6 |
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I created this by mixing my favorite recipes and came up with a winner! I have tried other flour combinations, but this is the best. I especially recommend you DO NOT substitute the sweet white sorghum. It is what really makes this bread. Ingredients:
1 cup sweet white sorghum flour |
1 cup brown rice flour |
1 cup tapioca flour |
3 teaspoons xanthan gum |
1 1/2 teaspoons salt |
1/3 cup sugar |
2 tablespoons instant dry yeast (fleichmann's) |
2 tablespoons butter, melted |
1 1/2 cups warm water |
1 teaspoon vinegar |
2 egg whites |
1 whole egg |
2 tablespoons honey or 2 tablespoons agave nectar |
1 tablespoon butter, melted, for brushing top (optional) |
Directions:
1. Mix all of your dry ingredients together, including the Instant Dry Yeast. (or rapid dry yeast).
2. In a separate bowl, melt the butter; add warm water, vinegar, egg whites, egg and honey.
3. Mix wet and dry ingredients.
4. The batter should be thick and have an elastic consistency. Like a thick muffin batter.
5. Grease a 9 x 5, or two 7 x 5 pans, and put batter in to rise.
6. Melt more butter and brush top with if you want.
7. Let rise 20 to 40 minutes, depending on the size of your pan.
8. Bake 45 to 55 minutes at 350 degrees Fahrenheit.
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