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Gluten Free Sandwich Bread

Dry Mix:
4 oz. brown rice flour (4.0 oz.)
4.6 oz. cup corn starch (4.6 oz.)
4 oz. cup tapioca flour (4.0 oz.)
2 ½ tsp. xanthan gum
1 ½ tsp. salt
1 Tablespoon baking powder

Wet Mix:
3 large eggs, room temperature
1 tsp. apple cider vinegar
2 oz. butter, softener

Yeast Mix:
240ml water
3 Tablespoons sugar
2 1/4 tsp. active dry yeast

1. Set out eggs and butter to bring them to room temperature
2. Prepare your bread pan: Grease bottom and corners only…not sides
1. In large mixing bowl, whisk together dry ingredients (brown rice flour, corn starch, tapioca flour, xanthan gum, salt, and baking powder). Set aside.
2. In microwavable measuring cup, heat the water to about 38°C
3. To the warm water, add the yeast and the sugar. Give a quick stir and set aside to proof for 5 minutes. This will show that your yeast is alive.
4. While you are waiting for yeast to proof, in a medium mixing bowl, mix together your wet ingredients (eggs, apple cider vinegar, and butter).
5. Add this wet ingredients mix into your dry ingredients. Mix on low until everything is combined (it will be crumbly).
6. After 5 minutes have passed, take a look at your yeast mix. It should be starting to foam to let you know it’s alive. If it is foamy, continue to step 7.
If your yeast is not foaming, it may indicate that it is not alive. Check your package for expiration date, and if needed, try a different package. **If the yeast is not alive, do not continue with the recipe, as you will just be wasting your ingredients!** Get a fresh package and proof again.
7. Once you have your yeast foaming, pour it into your batter. Beat on low until combined (about 30 seconds), then mix on medium/high for about 7 minutes more. (Please don’t skip the mixing time…it’s important to the results) Your batter should resemble a thick cake batter. (Don’t expect it to look like a gluten dough that you will knead because it won’t!)
8. Pour into prepared loaf pan and smooth the top with the back of a spoon or a spatula.
9. Cover with plastic wrap and set in a warm place to rise until dough reaches the top edge of the pan (roughly 35-40 minutes). Try to remove the plastic wrap just before dough touches it. Allow to continue rising as needed.
10. As the dough is rising, preheat your oven to 190°C
11. When dough is done rising, bake on center rack until internal temperature reaches 97°C. A thermometer is by far the best way to get success with bread, as every oven varies. However, if you don’t have one, as a guideline bake for 40 minutes. (Sometimes I cover mine loosely with tinfoil during the last 10-15 minutes of baking to prevent over-browning.)
12. Let cool COMPLETELY on wire rack before cutting. This will usually be at least 3 hours. It is normal for bread to sink slightly when cooling. To help keep top rounded you can cool bread on its side, rotating once in a while between sides and upright position.
13. When slicing bread, be sure to use a serrated knife to gently saw back and forth…don’t press or you will squish your beautiful loaf of bread.
14. Enjoy!