WHITE GLUTEN FREE BREAD RECIPES

Steps:

• Grease a 9x5-inch loaf pan.
• Dissolve yeast and sugar in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 to 10 minutes.
• Combine yeast mixture, rice flour, sorghum flour, potato starch, cornstarch, vegetable oil, eggs, xanthan gum, and salt together in the bowl of a stand mixer; mix on medium speed until incorporated, about 2 minutes. Spoon dough into the prepared loaf pan. Smooth the top of dough with the back of a wet spoon.
• Place dough in a warm place until it has risen just over the top of the loaf pan, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven until loaf is medium golden brown, about 25 minutes.

Steps:

• Combine all dry ingredients except yeast. May be stored in this condition for months in a ziplock style bag.
• Preheat oven to 400 degrees F.
• Grease 8 1/2 x 4 1/2" bread pan and flour with rice flour, or grease and flour muffin tins for buns.
• In heavy duty mixer, whisk eggs and vinegar (or dough enhancer), add butter. Add about 3/4 of the warm water.
• Combine yeast with the dry mix and slowly add to the wet ingredients with the mixer on low.
• The mixture should be like a very thick cake mix, add more of the warm water as needed.
• Turn mixer to high and beat for 4 minutes.
• Turn dough out into the pan for baking.
• Cover with plastic wrap and let rise in a warm place (on top of oven is usually a good place) until the dough has doubled in size.
• Bake in 400F oven for 50 to 60 minutes for loaf, 30 to 40 minutes for rolls. Cover with aluminum foil after 10 minutes for light crust on top, 20 minutes for medium crust on top.
• Remove from oven, allow to cool 20 minutes before cutting for best results.