Gluten Free Soft Sandwich Bread

I've posted before how many times I've made a loaf of gluten free bread only to have it fall in the last part of baking; the once glorious risen loaf, now a deflated counterpart to it's distant cousin "Mr. Gluten" who remains puffed up in all his glory. Well, now there is a recipe to rival it. I've never been a wild fan of bean flours, but if just the right blend of flours are used, the taste of the bean flour can be masked and a beautiful loaf of bread will arise!

My husband tasted this bread and remarked, "Now there's a loaf of bread to get fat on!"

This recipe is so easy to follow, there are no pictures, but the gluten free delicious end result. Enjoy!

Gluten Free Soft Sandwich Bread

1 cup water

1 tsp. white sugar

1 Tbsp. quick rise yeast

1 Tbsp. cider vinegar

3 Tbsp. olive oil

1 cup milk (or 1 cup rice milk)

1 egg (or 3 Tbsp + 2 tsp. egg replacer)

1/4 tsp. maple extract

(dry ingredients)

1 cup brown rice flour

1 cup garbanzo bean flour

1 cup tapioca starch

1/2 cup arrowroot (cornstarch)

1/2 cup gluten free oat flour

1 Tbsp. xanthan gum

3 Tbsp. brown sugar

1 1/2 tsp. salt

Take one cup water and heat to 110 degrees. Add 1 tsp. sugar and 1 Tbsp. quick rise yeast to the warm water and set aside to proof yeast.

In separate small bowl combine vinegar, olive oil, milk, egg, and maple extract. 

In large bowl add all dry ingredients. Place wet ingredients and proofed yeast into flour mixture. Mix with a blender on high for 10 minutes.

Place dough (looks like very thick cake batter) into one large loaf pan or 4 mini loaf pans (I prefer the mini loaves). Place in a warm area and let rise until doubled. Bake at 325 degrees for 1 hour (large loaf) or 25 minutes for mini loafs. Thump top of loaves and listen for a hollow sound to test doneness.