Gluten Free Sandwich Bread
3 1/2 teaspoons of Dry Active Yeast
2 cups of warmed rice milk
4 cups of GF All-Purpose Flour
3 tablespoons of Sugar
1 1/2 tablespoons of Potato Flour
2 tablespoons of Xanthan Gum
1/4 cup + 2 tablespoons of rice bran oil
1 1/2 teaspoons of apple cider vinegar
1 teaspoon of salt
- In a small bowl, add the yeast and sugar to warm milk and let foam of 5 minutes. Meanwhile, in a large mixing bowl of heavy duty stand mixer, combine all of the ingredients. Add yeast/milk mixture and mix on medium speed for 2 minutes, scraping down the sides of the bowl with a spatula if needed.
- Place the dough in a greased 9 X 5 inch nonstick pan. Smooth the dough down with a spatula. Cover and let rise in a warm place.
- Base in preheated 175 – 180 degree Celsius for 60-65 minutes. Do not under bake. To prevent over browning, cover with foil after the first 15 minutes of baking. To test for doneness, tap loaf with fingernail. If you hear a crisp, hard sound, the loaf is ready!
For an eggless option, use 3 tablespoons of Ener-G Egg replacer mixed with 1/2 cup and 2 tablespoons of water.