I wonder if our bread plates feel like they are missing out. I mean, they sit next to us gluten free folks at dinner, empty (except for maybe that lemon you pulled out of your drink), wanting bread. I know I want bread. Not sandwich bread, but bread you can dip in sauces or smother in olive tapenade. Well, now we can make our bread plates happy! Here is a recipe I came up with this very weekend to meet that need. I hope you enjoy it as much as we are (we seriously have eaten 4 loafs in one day)!
Gluten/Wheat Free, Kid Friendly, Dairy Free, Vegetarian
2 1/2 cups of equal parts brown rice flour, white rice flour, potato starch & tapioca
2/3 cups sorghum flour
1 tablespoon yeast
2 teaspoons xanthan gum
1 1/2 teaspoon salt
2 tablespoons oil
2 tablespoons honey
1 1/2 cups warm water (110 degrees)
Mix all dry ingredients together. Using a standing mixer with a paddle attachment, add all wet ingredients into the dry ingredients. Once everything is incorporated, continue to mix on a low to mid speed for 5 minutes. The dough will be very soft unlike gluten bread doughs. On a cookie sheet, using foil and parchment paper, make two troughs (see picture below). Divide the dough between the two, lightly cover with greased plastic wrap. Let the dough rise until almost double in size (if it over rises, the bread will flatten after baking; rising times will vary depending on the warmth of your kitchen). Remove plastic and place in a 425 degree, preheated oven. Bake 25-30 minutes (inside temp of bread will be about 210 degrees and will sound hallow). Place immediately on a cooling rack. If you do not eat all of it right away, allow the bread to cool fully before covering. Store at room temperature. Enjoy!
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