bread - Gluten-Free Sandwich Bread

By tinathorn

Ingredients

• 1 cup tapioca starch
• 1 cup brown rice flour flour
• 3/4 cup sweet rice flour
• 3 tbsp ground flaxseeds
• 2 tsp quick rising dry yeast, (instant)
• 2 tsp xanthan gum
• 3/4 tsp salt
• 1-1/3 cups milk, warmed
• 2 2eggs
• 1 tbsp liquid honey
• 2 tsp light-tasting olive oil
• 1 tsp cider vinegar

Details

Servings 16
Preparation time 10mins
Cooking time 10mins
Adapted from canadianliving.com

Preparation

Step 1

In large bowl, whisk together tapioca starch, brown rice flour, potato starch, flaxseeds, yeast, xanthan gum and salt.

Whisk together milk, eggs, honey, oil and vinegar. Pour over tapioca starch mixture; stir until well combined. Scrape into parchment paper–lined 8- x 4-inch (1.5 L) loaf pan; smooth top. Cover loosely with plastic wrap; let stand in warm draft-free place until loaf rises just above rim of pan, about 20 minutes.

Bake in 350ºF (180ºC) oven until light golden and cake tester inserted in centre comes out clean, about 1 hour. Transfer to rack; serve warm or let cool. (Make-ahead: Slice loaf; wrap in plastic wrap and freeze in resealable freezer bag for up to 1 month.)