Baking Gluten Free bread isn’t anything like making wheat filled bread. It is a whole different game and truthfully a bit easier once you have a good recipe. My challenge for this week was to find a good sandwich bread. My sister-in-law was really missing her sandwiches. I developed a great crusty hearty bread recipe a few years ago. But it is best served as a side dish or as french toast. I searched the internet and found a pretty simple one on the Land O’ Lakes website.

http://www.landolakes.com/recipe/3074/sandwich-bread-gluten-free-recipe

 The recipe seemed simple enough and had ingredients that I could modify to fit a dairy free recipe. The challenge was could I make it without using potato starch. If you are someone who suffers from inflammation, potatoes and those pesky night shade foods are troublesome. Every mix, every baked good out there in the Gluten Free world seems to have Potato Starch! This recipe is very tasty but a bit crumbly. Part of the problem was not lining the pan with parchment paper. I decided to try greasing the pan but GF bread just sticks! Make sure you grease and line the pan with some parchment paper. 

Mix flours: 2 cups of Sorghum Flour, 1 1/3 cup Rice Flour, 2/3 cup Gluten Free Oat Flour, 1 cup Tapioca Flour/Starch, 1 cup Arrowroot Flour/Starch, 2 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 sugar (I always like to use evaporated cane juice), 2 1/4 teaspoons dry yeast (2 teaspoons for high altitude), 1 cup warmed (110 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.