Bread - gluten free 'white' bread

By tinathorn

good for slicing and toasting or to have fresh with a meal. Wrap leftovers and freeze

Ingredients

• 3/4 c. oat flour (recipe called for millet flour, but I didn't have so I substituted)
• 3/4 c. sorghum flour
• 1/2 c. tapioca flour
• 1/2 c. potato starch
• 1/2 c. arrowroot powder
• 2 t xanthan gum
• 1/2 t sea salt
• 3 T sugar (I think I will try 2T next time)
• 2 t dry yeast
• 2 t coconut oil (melt before measuring)
• 1 1/2 c + 2 T warm water

Details

Servings 1

Preparation

Step 1

1. Combine GF Flour, xanthan gum, salt, sugar, and dry yeast in a mixer bowl and mix together until well combined.
2. In another bowl, combine the coconut oil and warm water together and then add the dry ingredients. Mix on high for 2 minutes, this activates the yeast. It should resemble a thicker cake batter.
3. Pour batter into prepared pan and cover with a tea towel. (I proof the bread in the microwave after boiling a cup of water so that it is a moist environment).
4. The bread will take about 30 min. to rise to just below the top of the pan. Take the bread out carefully and set aside. Preheat your oven to 400 degrees.
5. Place bread in preheated oven and bake 45-55 minutes. After the first 10-15 minutes, tent tinfoil over the bread for the remainder of the baking time to prevent the crust from darkening too much.
6. Test the bread with a toothpick (internal thermometer will read 200 - mine was done at 50 mins). After you’ve removed the bread from the oven, immediately rub the top with butter (or to keep it vegan, try a little melted coconut or olive oil). Remove loaf from the pan to a wire rack to cool.
7. Let cool completely before cutting. This makes a big difference on how well it will slice and stay together.