A word about bread….when first going gluten free 15 years ago, there was not much out there in the way of Gluten Free foods…. and bread?  Let me just say I refused to eat the stuff that tastes like cardboard with a mix of sawdust!  I was given this recipe from a co-worker years ago, it was a photocopy so not sure whose original recipe this is….but over the years – yes – it took me years, I kept fiddling with it, changing it, until finally I got something decent!
This bread makes wonderful sandwiches, and toasts nicely too. The texture is somewhat similar to a rye bread.  It makes a 2 plus lb. loaf.  I use a Cuisinart bread machine which has a gluten free bread setting – so use appropriate setting for your machine.
In a large bowl add:
2/3 cup plus 3 Tblsp. Potato starch
1 cup brown rice flour
1 ½ cup tapioca starch
3 Tblsp. Sorghum flour
1/3 cup powdered milk ( I use soy)
1 Tblsp. Sugar
1 tsp. salt
3 rounded tsp. Xanthan Gum
1 Tblsp. Traditional yeast

Combine the dry ingredients in a large bowl, and whisk together to incorporate well.

(I use a 4 cup measuring cup to mix the wet ingredients)
2 large eggs - whisk till frothy
1 Tblsp. Black strap molasses
1 Tblsp. Apple cider Vinegar
¼ cup melted butter

To this add enough warm water to reach the 2 & 1/2 cup level, whisking the entire time, then add in the melted butter whisking the whole time.

Pour the wet ingredients into the dry, mixing well - the batter will be thick but very sticky and not difficult to mix.  Neither too wet nor too dry.  Once well mixed transfer to bread machine and set to the appropriate time.
(I have found that this bread dough works better if you remove the paddle from the bread machine – then you also don’t get a big hole in the center).

Once the bread is finished - remove from the machine and rest on a wire rack for 3 - 4 hours.  I then wrap in a plastic bag. When sliced, will yield 14 - 16 slices of bread.  This bread will keep fresh about 3-4 days.  I slice and individually wrap in plastic and freeze.  Defrosts nicely, and when toasting it tastes good double toasted.

Ina Gawne

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April 12, 2010