This is absolutely the best gluten free and dairy free sandwich bread I have made yet. I was playing around with various grains I had in my pantry and came up with this mixture. It rose nicely and had a great consistency. My daughter said "This is definitely an improvement." So this recipe is a keeper. I thought I would share with those of you struggling to make a good bread. It's super easy too - especially with a KitchenAid Stand Mixer.
Best Gluten & Dairy Free Bread
1 1/2 Cups White Fine Grind Rice Flour (I get mine at the Asian Food store)
1 Cup Brown Rice Flour
1/2 Cup Sorghum Flour
3 1/2 tsp Xanthan Gum
1 tsp Salt
1 Tbs Sugar
2 1/2 tsp Dry Active Yeast
1 3/4 Cup Warm Water (about 110 degrees)
Preheat oven to 175 degrees and turn off immediately when it reaches the temperature.
Mix all ingredients together in a stand mixer and let it blend for 3 mins. on medium high. Pour batter into a greased large loaf pan. Let rise in the warmed oven for 30-45 mins or until the batter is just above the top of the pan.
Heat oven to 375 degrees. Take a piece of foil and "tent" it over the top of the bread for the first 45 mins. In the last 15 mins of baking (total of 60 minutes baking time) remove the foil so that the top of the bread can brown. My experience has been that my bread gets too dark and dries out if not covered for 3/4 of the baking time.
Remove from oven and cool. Slice and enjoy!
To your health.....gluten free!