Description
Like most people with celiac, I find white bread is one of the foods our gluten-free family misses the most. I created this after much trial and error in trying to make a bread that tastes like real wheat bread.
Ingredients
- 1 tablespoon active dry yeast
- 3 tablespoons white sugar
- 1 ¼ cups warm water
- 1 ⅓ cups rice flour
- ⅔ cup sorghum flour
- ½ cup potato starch
- ½ cup cornstarch
- ⅓ cup vegetable oil
- 3 eggs
- 1 tablespoon xanthan gum
- 1 ½ teaspoons salt
Instructions
- Grease a 9×5-inch loaf pan.
- Dissolve yeast and sugar in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam
- about 5 to 10 minutes.
- Combine yeast mixture
- rice flour
- sorghum flour
- potato starch
- cornstarch
- vegetable oil
- eggs
- xanthan gum
- and salt together in the bowl of a stand mixer; mix on medium speed until incorporated
- about 2 minutes. Spoon dough into the prepared loaf pan. Smooth the top of dough with the back of a wet spoon.
- Place dough in a warm place until it has risen just over the top of the loaf pan
- about 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven until loaf is medium golden brown
- about 25 minutes.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 1 hr 50 mins
Servings: 12