SANDWICH BREAD
1 teaspoon yeast
2 teaspoons sugar
1/2 cup potato starch
2 teaspoons xanthan gum
1 1/2 teaspoon salt
1/4 cup tapioca starch or flour (May be labeled as either.)
2 cups GF flour mix (I use 1 cup brown rice flour, 1 cup white rice flour, but sometimes reduce these flours to allow 1/8 cup garbanzo bean flour for extra protein.)
1 1/2 cups warm water (not hot!)
1 teaspoon cider vinegar
4 tablespoons tolerated oil
3 eggs or egg substitute (Ground flaxseed mixed with hot water works the best for an egg substitute in this recipe. Grind about 1 T flaxseed and stir into 1/4 cup hot water. Be sure to let it sit for a few minutes before adding to other ingredients.)
Mix all dry ingredients in large mixing bowl. Gradually add all other ingredients and mix well. Beat with electric mixer for 2 minutes. The dough will be soft; it looks more like cake batter. Pour dough into a well-greased 9x5x3" bread pan. Cover loosely with foil and let rise in a warm place for 30 minutes or until desired height is achieved.
Bake at 400 degrees for 40 minutes. Let cool 5 minutes, loosen sides of bread from pan and remove to cooling rack. Cool completely before slicing. Freezes well.
This recipe has not failed me yet! It is great toasted and does not have a yeasty flavor like many GF breads.
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