- 2c and 1 Tbsp. warm water
- 1 Tbsp. sugar
- 1 ½ Tbsp. oil
- 11 oz. (approx 2.5 c) gluten free flour mix
- 2 tsp. xanthan gum
- 1 tsp. salt
- 3 Tbsp. ground flax seed
- 1 tsp. cider vinegar
- 1 Tbsp. bread machine yeast
Gluten Free Flour Mix
210 g (approx. 1.5 cups) brown rice flour
195 g (approx. 1.5 cups) corn starch or tapioca flour
110 g (approx. 1 cup) sorghum flour
55 g (approx. 1/2 cup) masa harina or corn flour
http://www.glutenfreecookingschool.com/archives/gluten-free-all-purpose-flour-mix/
Instructions
1. Start by combining the yeast and sugar in a small bowl let sit till it bubbles and foams.
2. Combine the flour mix, xanthan gum and salt in the largest mixing bowl and stir well.
3. In a third bowl, whisk the eggs, oil and vinegar until frothy.
4. Pour the two liquid mixtures into the flour mixture. Blend the dough with a mixer for 4 minutes.
Bread Machine Directions:
Remove paddle from bread maker. Scoop your dough into the bread machine and smooth the top of the dough. Use the basic setting on your bread maker.
Conventional Oven Directions:
Scoop the dough into a greased loaf pan. Allow the dough to rise in a warm area until is is about 1 inch from the top of the pan. Then bake at 375 degrees for 50 – 60 minutes.
Other Notes:
- If you’re looking for a gluten free milk bread recipe, you can make this bread using milk instead of water. If you are on a dairy-free diet, then you may use a plain gluten free non-dairy milk..
- The bread is usually slightly wetter with the flax eggs. If you are eating eggs use 3 eggs instead.
http://www.glutenfreecookingschool.com/archives/finally-really-good-sandwich-bread/