This is my last variation on the Sandwich Bread from Land O’ Lakes. It is pretty close to the 2nd variation but I have eliminated the white rice flour and substituted Buchwheat Flour instead. My sister in law loves this version best! It is my favorite as well! Enjoy!
Flour Mix makes 6 cups: 2 cups of Sorghum Flour, 1 cup Buckwheat Flour, 1 cup Gluten Free Oat Flour, 1 1/2 cups Tapioca Flour/Starch, 1/2 cup Arrowroot Flour/Starch, 3 teaspoons Xanthan Gum, 1/8 teaspoon citric acid, 1/8 teaspoon ginger, 1/8 teaspoon cream of tartar. (These last 3 ingredients act as dough conditioners) 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.
*Make sure you don’t let the dough rise above the pan top. It will cause the bread to over-rise and sink in the middle.
Julie Bakes Gluten Free 