Check out Carol Kisinski's blog "Simply Gluten Free" and try her recipe below. I had the bread for lunch and it was delicious-Jerry.
Gluten Free Soft White Bread Recipe
1 ¼ cup warm (not hot) milk, dairy free milk, or water
4 ½ teaspoons dry active yeast
3 tablespoons sugar, divided use
1½ cups white rice flour (recommended brand Erawan)
1 cup tapioca starch (recommended brand Erawan)
½ cup glutinous or sweet rice flour (recommended brand Erawan) plus more for preparing the pan
1 tablespoon psyllium husks powder
1 teaspoon kosher salt
3 large eggs
¼ cup grapeseed or vegetable oil
Grease a 9.25 by 5.25 by 2.75 inch loaf pan with oil or butter and sprinkle in some sweet rice flour, tapping out the excess.
Combine the milk, yeast and 1 tablespoon of water in a bowl and let sit until the yeast forms a frothy head.
Whisk the white rice flour, tapioca starch, and sweet rice flour together in a mixing bowl with the psyllium husks powder, salt, and remaining 2 tablespoons of sugar.
Add the yeast mixture, eggs, and oil to the flour mixture and whisk until smooth. Pour into the prepared pan. Set in a warm, draft free place and let rise for 20 – 25 minutes (or until the batter comes almost to the top of the pan), covered with a clean kitchen towel.
Preheat oven to 375 degrees.
Bake the bread for 30 – 35 minutes or until browned and the loaf sounds hollow when tapped with a finer.
Let cool in the pan for 10 minutes then remove to a wire rack to finish cooling.
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