Gluten-free White Bread

Gluten-free White Bread

1 Tbsp yeast
1 Tbsp sugar
1-1/2 cup warm water

1/4 cup fine masa corn flour
1/2 cup sorghum
3/4 cup tapioca flour
1/2 cup brown rice flour
1/2 cup white rice flour
2 tsp xanthan gum
1 tsp salt

2 eggs
1-1/2 Tbsp olive oil
1 tsp cider vinegar



First, start your yeast proofer by mixing together the yeast, sugar and water. Set aside.

In a stand mixer, combine your flours, starches, xanthan gum, and salt.

In a small bowl, mix the egg, oil and vinegar together. Is your yeast mixture frothy yet? Good!

Turn your mixer on to combine the flours. Add the yeast mix and the egg mix to your flour. Mix until well combined and batter is shiny and smooth. (About 5 to 7 minutes- this will give you time to grease your loaf pan and get your dirty dishes into the sink.)

Pour the batter into the loaf pan and cover with a piece of greased plastic wrap. Set in a warm place. Allow to rise for about 40 minutes or until doubled.

Bake at 350F for 45 to 50 minutes. If your loaf is light in color, remove from the pan and place it back in the oven with the temperature off for about 10 more minutes. Remove and set on its side on a wire rack. Allow to cool before slicing.

I slice my bread upside down. It seems to prevent collapsing or crushing the loaf. Then, I lay my slices on a wire rack and put the rack in the freezer. Once frozen, I stack them and place them in a ziploc for future use. Even without the freezer part, I still lay my slices on the wire rack to 'dry' them before putting them in a Tupperware on my counter for 4 to 5 days. It seems to help with the moist, sticky phenomenom that is gluten-free baked goods.