Gluten Free Sandwhich Bread

Name: Gluten Free Sandwhich Bread
Prep time: 1 h
Cook time: 50 min
Total time: 1 h 50 min
Yield: 1 Loaf, 10-12 serving(s)
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)

Submitted by 1026891

"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."

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photo by nicole.cpp

Ready In:: 1hr 50mins
Ingredients:: 14
Yields:: 1 Loaf
Serves:: 10-12

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

Mix all of your dry ingredients together, including the Instant Dry Yeast. (or rapid dry yeast).
In a separate bowl, melt the butter; add warm water, vinegar, egg whites, egg and honey.
Mix wet and dry ingredients.
The batter should be thick and have an elastic consistency. Like a thick muffin batter.
Grease a 9 x 5, or two 7 x 5 pans, and put batter in to rise.
Melt more butter and brush top with if you want.
Let rise 20 to 40 minutes, depending on the size of your pan.
Bake 45 to 55 minutes at 350 degrees Fahrenheit.

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Reviews

What a fantastic recipe! It is just as soft as it looks in the photos I posted. Even better, this recipe uses about half the butter and eggs of most of the others I have seen...nice!<br/><br/>I thought that 2 tablespoons of yeast seemed like a lot, so I reduced this to about 2-2.5 tsp., which is what seems more typical for gluten free loaves of this size. I also threw in about 1/4 cup of dry milk powder. Other than that, I followed this one completely. It rose beautifully and would probably look even bigger if I did it in a slightly smaller pan (I just hand-mixed it and then used my gigantic bread machine as the oven).

nicole.cpp