Jillee's Gluten Free Bread that doesn't suck

Brown Rice Flour Blend

Makes 4 cups

Ingredients

1⅓ cups brown rice flour
1⅓ cups tapioca flour/starch
1⅓ cups cornstarch
1 tablespoon potato flour
Here (I couldn't find potato flour in the store so I just blended some potato flakes up in my blender and that worked just fine!)
Mix all ingredients together.



OK, NOW, we’re ready to make the gluten-free Bread Recipe.

Jillee’s Gluten-Free Bread That Doesn’t Suck

Ingredients

4 cups Brown Rice Flour Blend (see above recipe)
1 tablespoon xanthan gum
1 tablespoon gluten-free egg replacer
2 teaspoons salt
½ cup powdered milk
3 large eggs at room temperature
¼ cup butter at room temperature
2 teaspoons cider vinegar
⅓ cup honey
1 package (2¼ teaspoons) active dry yeast (not INSTANT dry yeast)
2 cups warm water
A couple of notes about replacements: If you are allergic to eggs you can replace the 3 eggs with: 9 Tbsp. water and 3 Tbsp. ground flax seed, or follow the instructions on the egg replacement powder.You can also make this bread using water instead of milk or a plain gluten free non-dairy milk.
Ingredients

4 cups Brown Rice Flour Blend (see above recipe)
1 tablespoon xanthan gum
1 tablespoon gluten-free egg replacer
2 teaspoons salt
½ cup powdered milk
3 large eggs at room temperature
¼ cup butter at room temperature
2 teaspoons cider vinegar
⅓ cup honey
1 package (2¼ teaspoons) active dry yeast (not INSTANT dry yeast)
2 cups warm water

A couple of notes about replacements: If you are allergic to eggs you can replace the 3 eggs with: 9 Tbsp. water and 3 Tbsp. ground flax seed, or follow the instructions on the egg replacement powder.You can also make this bread using water instead of milk or a plain gluten free non-dairy milk.
Ingredients

Here (I couldn't find potato flour in the store so I just blended some potato flakes up in my blender and that worked just fine!)

Instructions

Spray cooking spray into two 8-inch bread pans.
Add the yeast to the 2 cups of warm water and stir until mixed. Set this aside to activate while you mix the rest of the ingredients.
Mix the flour blend, xanthum gum, gluten-free egg replacer, salt, and powdered milk together in a medium-size bowl and set aside.
Put eggs, butter, vinegar, and honey in the bowl of your mixer. With the paddle attachment, mix together for about 30 seconds. The butter will be chunky, that's OK.
Add half the dry ingredients to the wet mixture in the mixer. Mix just until blended, and then add the remaining dry ingredients and mix for another 30 seconds, until blended.
With the mixer on low speed, slowly add the warm water and yeast mixture, then turn the mixer to medium-high speed and beat for 4 minutes.
After the 4 minutes your bread dough should resemble thick cake batter.
Spoon the dough into your greased bread pans. Dip your fingers in water to smooth the top of the dough, if desired. Set aside in a warm place to rise for approximately about 50 to 60 minutes. While dough rises, preheat oven to 375 degrees.
When the dough has risen to about an inch above the top of the pans, place the pans in your preheated oven on the middle rack and bake for 45 to 55 minutes or until the bread's internal temperature reaches 200 degrees with an instant-read thermometer.
Remove the bread from the oven and let cool in pans for 10 minutes. Then remove loaves from pans and place on a rack to cool.


Serving Size: makes 24- 1/2 inch slices of bread

Number of Servings: 24

Recipe submitted by SparkPeople user CORLISS1968.