Multigrain Sandwich Bread Gluten Free Dairy Free
I have tried so many gluten free bread recipes with no success. this is my first one that had a good texture and tastes good. it didn't rise above the pan, but i left out the vinegar. i thought vinegar was supposed to kill yeast? maybe i'll try it with the vinegar next time.
Steps
Greas 8x4-inch nonstick loaf pan.
In bowl , combine yeast , 2 tsp of the sugar , and warm milk and set aside to let yeast foam , 5-10 minutes.
In large bowl of a bosch or kitchen-aid mixer , using beaters , combine remaining ingredients , including remainder of sugar and the yeast mixture.
Blend on low , then at medium speed for 1 minute , scraping down sides of bowl with spatula as necessary.
Place dough in prepared pan.
Smooth top of dough with wet spatula.
Cover and let rise in warm place for 30-40 minutes , until dough is level with top of pan.
Bake at 375 f for 50-55 minutes , covering with foil after 10 minutes to prevent overbrowning.
Tap loaf with fingernail to check for doneness.
A crisp , hard cound indicates a properly baked loaf.
Turn out onto wire rack and cool thoroughly before slicing with electric or serrated knife.
Makes 1 loaf.
Ingredients
active dry yeast, sugar, rice milk, sorghum flour, potato starch, tapioca flour, cornflour, rice bran, almond meal, xanthan gum, salt, potato flour, eggs, canola oil, vinegar