I have to admit, i can’t remember whose blog i got this off of!! i will post the link as soon as i figure it out. but this bread is , so far, the best recipe i have found. it
My Gluten Free Sandwich Bread
1 ¾ cups (235 grams) brown rice flour
¾ cup (100 grams) tapioca starch
½ cup (80 grams) potato starch
~ i have always omitted this and it doesn’t seem to matter…?
3 tablespoons ground flax (I use golden flax)
1 ½ teaspoons xanthan gum (I use Authentic Foods’ corn-free xanthan)
1 ½ teaspoons coarse sea salt
1 tablespoon active dry yeast (most packets are 2 1/4 teaspoons)
2 tablespoons light brown sugar
1 tablespoons molasses (the molasses and brown sugar are vital to developing a nice “wheaty,” “malty” flavor) – or substitute at bottom
3 large eggs, room temperature
~ We use duck eggs, so i end up putting 2 large eggs in. since the duck eggs are so very much larger than regular chicken eggs
¼ cup olive or canola oil
1 cup warm milk or milk substitute
~ i use almond milk, vanilla flavor =) and i don’t think i’ve ever remembered to warm it…
→ Place the dry ingredients (brown rice flour, tapioca starch, potato starch, ground flax, xanthan gum, sea salt, active dry yeast and brown sugar) into the bowl of your standing mixer with a paddle attachment. Mix on low speed for 30 seconds to combine.
→ Add the remaining ingredients (molasses, eggs, oil, and milk) to the bowl and starting out on slow speed, gradually increase to medium-high speed and mix for 2 1/2 minutes on medium-high. The dough will look like a very thick waffle batter and should not even come close to forming a ball. ~ if you think it looks like you messed it up, it’s probably right….
→ Remove bowl from the mixer and scrape the dough from the paddle attachment. Using a spatula, scrape down the sides of the mixing bowl (don’t be too fussy about this part) and cover the bowl with oiled plastic wrap. Allow the dough to rise for 1 hour in a sufficiently warm, 80 degree place (this is crucial, so try to make the extra effort to find a good spot. I use the top of my toaster oven set on warm. I have to put an upside down, metal cake pan on top of it, and then place the bowl of dough on that, so that the bottom doesn’t get too hot). ~ i put my kitchenaid mixing bowl in the oven on the bottom rack
→ After one hour, preheat the oven to 350 degrees. Deflate the risen dough gently with a spatula and scrape it into a well-greased loaf pan (I use pan spray). Use your spatula to level off the dough the best you can.
→ Cover lightly with the oiled plastic wrap and allow to rise for 20-30 minutes more in a warm place. When the bread is ready to bake, It will be level with the top of the pan (for an 8.5 by 4.5 inch pan) or almost level with the top if you are using a (9 by 5 inch pan).
→ Gently remove the plastic wrap without deflating your loaf and set it on the center rack of your preheated oven.
→ Bake for 50-55 minutes. The loaf will be a deep, dark color and should register 205-210 degrees if you stick an instant read thermometer in the center. If you are using a dark colored pan, you may need to reduce the time by 5 minutes.
→ Remove the bread from the oven and cool for 5-6 minutes before carefully turning the loaf out to finish cooling on a wire rack. It will easily tumble out of the pan.
→ Cool completely before slicing. Once the bread is cool to the touch, you can put it in freezer bags and freeze for a month or two. I remove a slice at a time, as needed. Pop in the toaster or bring to room temperature and it is almost as good as the day it was baked. * If the slices aren’t completely cool when you put them in the freezer, they will stick together. A bit of patience seems to pay off later in reducing frustration! I learn everything the hard way.
Replace one cup of molasses with one of the following:
1 cup dark corn syrup, honey or maple syrup
3/4 cup firmly packed brown sugar
3/4 cup granulated sugar, plus 1/4 cup water
Note: These substitutions may alter the taste of your recipe a bit. If the molasses flavor is vital to the success of your recipe, try the brown sugar substitute. Since brown sugar is made from granulated sugar and molasses, it’ll be the closest flavor match.