Sandwich Bread

After years of eating the cardboard rice bread from the store, I've discovered how to make gluten free bread at home! The bread from the store is fine, I'm used to it, but nothing is better than warm, fresh, gluten free bread.  Bread that actually has some sponginess to it and can be used for a sandwich without having to toast it first... 

Some facts about GF bread I have learned so far...

Do not try and adapt normal recipes and try to make it gluten free....it DOES NOT work. I tried this once and got a door stop...Adapting recipes can work for other things, but NOT bread...

Your batter should look like "cake batter", so I have read, but I usually have this recipe look more like cookie dough batter. In other words, GF bread dough is thinner than normal gluten doughs, it will not make a dough ball.

The reason GF breads call for things like eggs and milk powder is because GF flour lacks proteins that wheat flour has, therefore you need to add them some other way.

I am fairly new at making gluten free bread. This is the only one I have found worth making more than once. I adapted this recipe from one I found online. It is pretty flexible as far as what kind of flour you use. See below for flour variations.

Ingredients:

Wet:
3 eggs
1tsp cider vinegar
1/4 cup butter or oil
1 1/2 cup water (room temp)
1 1/2 tsp salt
1 tbs honey (will work without if you do not have honey on hand)

Dry:
 3 cups gluten free flour*
1/3 cup cornstarch
1 tbs xanthum gum
3 tbs sugar
2/3 cup milk powder
2 1/4 tsp yeast

Instructions:
(For a bread maker)
Combine the wet ingredients in a bowl, all room temperature. ( If the ingredients are not room temperature, I use warm water instead of room temp warm water which makes the rest of the wet ingredients pretty much room temp)
Combine all of the dry ingredients, minus the yeast in a separate bowl.
Add the dry ingredients to the wet (in the bread maker pan), and pour the yeast on the top (make sure it does not touch the wet ingredients)
Use a gluten free setting, if your breadmaker has one, otherwise just choose the whole wheat option.

I have not baked this bread without a breadmaker yet, but it should work fine. Try blending it with a hand mixer, let it rise in a warm place, and bake until golden brown. My guess would be about an 1- 1.5 hours. The saying I use often is, "cook it until it is done!". So, try it out and let me know how it goes! 

 Flour combinations:
*2 cups brown rice flour, 1/2 tapioca flour, and 1/2 sorghum flour (my preference)
or
*3 cups brown rice flour (if you want to make it easier, should work)
 * 1 cup brown rice flour, 1 cup white rice flour, 1 cup sorghum flour ( if you like white rice..)
Really any combination should work. Or if you want to make it even easier, a all purpose GF mix from the store would probably work too.

The next time a bake bread I will post a picture of what it should look like!