We are sharing this recipe with you because it was the best of the ones we sampled and figured if you were interested you could try it out and decide if you liked it yourself.
To be fair I thought it made excellent toast, but as sandwich bread it isn't extremely palatable because the texture is quite dry. (If you know what would make it that dry please tell us because it was a good recipe otherwise.)
The positive points for this recipe are:
1. It isn't as crumbly as the first recipe we tried.
2. It is pretty good fresh out of the oven but becomes dry after that.
3. The recipe has directions for both hand mixing (or bosch) and bread machine.
4. Is also dairy free for those sensitive to dairy products.
Tweaks to the recipe might improve it but we're not familiar enough with gluten free to try adjust proportions.
Delicious Gluten-Free Bread Recipe
This gluten-free bread is tender, fragrant, dairy-free and rice-free, and easily egg-free with proper leavening. Though most gluten-free bread recipes rely on eggs for texture and rise, this recipe is also delicious baked vegan, without eggs (though in all honesty, two whipped egg whites will make it rise higher). I use Ener-G Egg Replacer to make it egg-free.First- whisk together your dry ingredients and set aside:
1 1/2 cups sorghum flour
1 cup tapioca starch or potato starch (not potato flour!)
1/2 cup millet flour
2 teaspoons xanthan gum
1/ 1/4 teaspoons fine sea salt
1 packet rapid dry yeast or 2 1/4 teaspoons
You'll need sesame seeds for the top; set aside for later. Or omit.
For the Breadman bread machine:
Pour the liquid ingredients into the bread machine pan first:
1 1/4 cups warm water (at 110 to 115 degrees F)
3 tablespoons extra virgin olive oil
1 tablespoon honey- or raw agave nectar to keep it vegan
1/2 teaspoon mild rice or white wine cider vinegar (or lemon juice)
1 tablespoon Ener-G Egg Replacer whisked with 4 tablespoons warm water till frothy
Gently pour the mixed dry ingredients on top of the liquid.
Set your bread machine program for 1.5 loaf medium crust. I used the gluten-free cycle on the Breadman; if you don't have a gluten-free cycle, a rapid rise cycle will also work.
Check the dough after a few minutes of kneading- it should be closer to a muffin batter than bread dough, soft, but not cake batter wet. Adjust dry to wet ratio with a tablespoon of flour or warm liquid, as needed. Humidity influences the dough. As does temperature (your bread will rise higher on a hot day).
If you like a crusty loaf (or your past experience results in a gummy center/fallen top) remove the bread from the pan and place it in the oven at 350 degrees F for an additional 10 minutes- keep an eye on it and don't let it get too brown. It should be a light golden color.
Cool the loaf before slicing for best results.
Enjoy fresh from the oven- the first day (as with most gluten-free baked goods) has the best texture and taste.
Freeze leftover bread as slices, wrapped in a paper towel and bagged in freezer bags. Thaw to room temperature.
Baking time:1 hour