I tried a few modifications on the Land O Lakes Sandwich Bread recipe I posted earlier. This time the bread came out much less crumbly and didn’t fall after rising in the baking process. I replaced the sugar with honey, I increased the Xanthan gum and I changed the proportions in the flour blend.
My son approved of the taste. So here goes.
Flour Mix makes 6 cups: 2 cups of Sorghum Flour, 1 cup Rice Flour, 1 cup Gluten Free Oat Flour, 1 1/2 cups Tapioca Flour/Starch, 1/2 cup Arrowroot Flour/Starch, 3 teaspoons Xanthan Gum. Mix and set aside 2 1/2 cups for the bread. Store the rest in an airtight container (I like to use Mason Jars).
In a large mixing bowl: Pour in 1/4 cup honey, 2 1/4 teaspoons dry yeast (1 3/4 teaspoons for high altitude), 1 cup warmed (115-117 degrees) milk or milk substitute. Let sit for about 10 minutes.
Melt: 1/4 cup butter or margarine allow to cool slightly then add to milk mixture
Add: 1/2 -1 teaspoon kosher salt to flour mix, slowly begin to stir into milk and yeast mixture.
Stir in: 2 eggs to batter. Mix for 2-3 minutes, scraping the sides of the bowl frequently. This is really more like a thick batter than a dough.
Cover: Let the batter rise for about one hour, then pour into prepared loaf pan. (Greased and lined with parchment paper) Let bread rise again to top of pan and place in the oven at 350 degrees. Bake for 45-50 minutes. I did 50 minutes to make sure it was done.
Julie Bakes Gluten Free 