Soft Gluten Free White Bread
Ingredients
YEAST MIX:
1½ Cup Water or Milk (or Milk Alternative) Water Makes The Bread Lighter.
3-4 Tablespoons Honey, Sugar or other Natural Sweetener
2½ Teaspoons Fresh Dry Active Yeast
DRY MIX:
1 1/4 Cups of White Rice Flour
3/4 Cup Tapioca Flour
1 Cup Sweet Rice Flour
2 Teaspoons Xanthan Gum
4 Teaspoons Baking Powder
1 Teaspoon Salt
Note: For Cinnamon Raising Bread
Reduce White Rice Flour to 1 Cup
Reduce Sweet Rice Flour to 1/2 Cup
Add 1/4 cup Golden Raisins and 1/2 cup Dried Cran Berries
WET MIX:
2 Teaspoons Apple Cider Vinegar or Lemon Juice (I always use Lemon Juice)
¼ Cup Olive Oil (You can sub Butter)
2 Large Eggs
1/2 teaspoon Vanilla
Cooking Instructions
In measuring cup, measure & warm milk to just above body temperature about 110°F it should be warm to the touch (not hot or cold). Stir in Honey and add Yeast last. Set-aside & let proof for approx. 10 minutes.
Combine Dry Mix ingredients in small bowl.
Combine Wet Mix ingredients in bowl of stand mixer fitted with the paddle attachment. Mix just for a few seconds.
Add in the proofed Yeast Mix and mix again for just a few seconds.
Add the Dry Mix and beat on medium-high for approx. 3 minutes. Dough will be wet, but thick and sticky!
If necessary, oil and flour your 9×5 Loaf Pan or spray with non-stick coating. I use USA pans and do not need to coat them.
Using a spatula, scrape the bread mixture into your prepared loaf pan and set on top of your stove to proof while the oven is preheating. Be sure to smooth out the loaf with spatula or wet fingers before proofing as the loaf will not smooth out itself.
Let rise approx. 30 minutes before preheating the Oven.
Preheat your oven to 375° Degrees Fahrenheit.
Bake for approx. 30 minutes. cover it with foil (tent open ended) and return to baking until done. About 10 more minutes (If it helps, I usually cook mine until I get an internal temperature of 205 to 210 degrees on my digital thermometer).
Unlike regular bread, Do NOT let the loaf sit in the pan to rest. Carefully remove loaf from the oven about 110°F Within 1-2 minutes, gently turn it out onto its side onto your cooling rack. Allow to cool completely before attempting to cut into slices. I use my meat slicer or a sharp serrated bread knife to achieve even slices.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)