Gluten Free Sandwich Bread

Its been a while since I posted any recipes so thought I'd better get on that. Here is one of the ones that I am working on today.

Gluten Free Sandwich Bread

For this recipe you will need to use your favorite gluten free flour mix (not baking mix). I used Jeanne's Gluten Free Flour Mix. I think it tastes pretty good and is pretty easy to assemble. Here is her recipe:
1 1/4 C Brown Rice Flour
1 1/4 C White Rice Flour
1 C Tapioca Flour/Starch
1 C Sweet Rice Flour (sometimes known as Mochicko in Asian markets)
2 scant tsp Xantham Gum (I use Authentic Foods allergen free xanthum gum, it is grown on cabbage and not corn)
Mix all ingredients together and store in a cool dark place. I keep this flour mix and all my gluten free flours in the refrigerator.

Now onto the bread: (adapted from http://www.artofglutenfreebaking.com/)

Ingredients:

3 C Gluten Free Flour Mix
2 1/2 tsp Xanthum Gum (Authentic Foods Allergen Free)
4 tsp Grain Free Baking Powder (I use Hain Featherweight)
1 tsp Salt
4 Tbls Sugar
2 Tbls Active Dry Yeast (I use Red Star, I have found this amount to have a very yeasty smell and flavor so I have reduced to 1 1/2 Tbls)
1 1/2 C Warm, but not hot Milk Alternative or Water (I use water as we currently have the littlest one on Coconut milk and don't want this to have a coconutty flavor)
2 tsp Vinegar
1/4 C Olive Oil
2 Large Eggs

Preheat oven to 375*. Oil and flour your pan with a little Olive Oil and Tapioca Flour.

Place your warm milk or water in a bowl and mix in 1 Tbls Sugar and your Yeast. Mix well, cover with a towel and set aside in a warm, draft free place for 10mins to proof.

In a med/large bowl mix together flour, xanthum gum, baking powder, salt, and the remaining 3 Tbls sugar.

In the bowl of a stand mixer, which I don't have, beat eggs, olive oil, and vinegar to combine with a paddle attacthment. I don't have a stand mixer so I used my trusty hand mixer. Add in the yeast mixture and beat for a few seconds to combine. Then add the liquids to the flour mixture and beat on med/high for about 3 mins. If you don't have a stand mixer you will need to stop every time the beaters get clogged with the dough, scrape back into the bowl and beat again. I scrape the dough out onto a large piece of plastic wrap and then roll and smoothed it into a log shape, about as long as the loaf pan. then unroll and drop into the prepared pan. Use the plastic wrap to smooth the top down, try to make it as even as possible. Gently cover the loaf with the plastic wrap and let rise for about 30 mins in a warm spot. Keep an eye on it and don't let it rise to much above the rim of the pan.

Bake at 375* for approx 20mins. Check at the 20min mark, if the top is getting too brown tent with foil and bake an additional 10mins, so that total baking time is 30mins.

Remove from oven and let cool. Turn onto rack to continue to cool. Slice once cool and store with wax paper between each slice in the freezer in a large zip top bag. This will make it easier to get just one or two slices out without having to break the loaf. You can toast a bit once its thawed.

I previously made this without the eggs, but we are starting egg reintroduction with the littlest one and the GI doctor wanted me to start out baking with eggs first. I used a variety of egg replacement methods with pretty good results.

For some reason that I dont' understand my loaves look good right after I take them out of the oven, but then the center collaspes. Hmmmmm...........