Gluten Free White Bread

1 cup each - Gluten Free Flour mix, potato starch and
corn starch
1/3 cup each - corn starch, tapioca flour, dry milk and sugar
2 packets dry yeast
3 Tbsp. Xanthan Gum (as binding agent)
1 1/2 tsp. salt
2 egg whites
2 cups of hot water (120*F)
3 Tbsp. cooking oil (your choice)

Measure all dry ingredients into bowl, mix with wire whisk.
Add hot water and egg whites. Blend thoroughly, cover and set aside for twenty minutes.
Grease 1 large or two small loaf pans (Pam spray)
Add oil and mix well with hand mixer (if you have a kneading attachment this works very well)
Transfer dough to pan or pans
Cover and allow to rise for additional 20 minutes
Preheat oven to 425*F
when dough has doubled in size (or reached top of pans) place in oven and bake for 20 - 25 minutes or until top is golden brown.
Remove from oven and cover with towel for 10 minutes before turning out onto cooling rack.
Makes 1 large or 2 small loaves.

Number of Servings: 20

Recipe submitted by SparkPeople user SUZABELLA67.