Soft Gluten-free Bread

This is our favorite so far, other that the Oat Honey Bread. It is soft, lasts well and doesn't have a weird flavor.

Ingredients:  

3 3/4 cups flour mix

1 tablespoon xanthan gum

1 teaspoon salt

1/4 cup sugar

2 teaspoons sugar

1 1/2 tablespoons yeast

2/3 cup warm water

1 cup warm water

1/4 cup melted butter

1 teaspoon cider vinegar

4 eggs

Directions:

1.  Dissolve 2 teaspoons of sugar in 2/3 cup warm water. Add the yeast and let it sit for a few minutes.

2.  Melt the butter and add it to the cup of warm water and the cider vinegar

3.  In a mixer bowl, slowly combine the flour, xanthan gum, salt and 1/4 cup sugar.  On low, add the water/butter mixture. Add the eggs one at a time add the yeast mixture and then beat on high for 2 minutes.  The dough will be like cake batter. 

4. Cover with a towel and let rise for one hour. Beat on high for 3 minutes. 

After the first rise.

5. Grease two bread pans or about 18 muffin cups ( for rolls).  Pour the batter in until they are about 1/2 full. Let rise for about 30 minutes, or until it is about level with the top of the pans. 

This is during the second rise.  This recipe makes two small loaves.

6.  Bake at 350° for about 50 minutes. I usually cover mine with foil for the last 10 minutes or so, to keep it from getting too dark. Let cool for a few minutes in the pan, then cool on racks. 

I have used a few different flour mixes, all with success. It think it does need some starch to work well. I have used from about 1/2 starch to about 1/4 starch without a problem. 

Sometimes I only want to make one regular size loaf. Here is the adaptation. 

1 1/2 c sorghum 

1 1/2 c tapioca 

3/4 T xanthan gum

3/4 t salt

1/8 c sugar

2t sugar

1 T yeast

1/2 c water 

3/4 c water 

3 T butter 

Dash cider vinegar 

3 eggs