Butter Basted White Bread
Gluten free bread always taste better if you make it yourself! This is our favorite. It’s great for sandwiches. This recipe comes from Bette Hagman – More From The Gluten Free Gourmet.
Here’s what you need:
2 cups white rice four
1/2 cup potato starch flour (not potato flour!)
1/2 cup tapioca flour
2 1/2 tsp xanthan gum
2/3 cup dry milk powder
1 1/2 tsp salt
1 1/2 tsp egg replacer (optional)
3 TBS sugar, divided
2/3 cup lukewarm water
1 1/2 TBS dry yeast granules
4 TBS butter – melted
1 additional cup warm water
1 tsp vinegar
3 eggs – room temperature
In a large bowl, mix together the flours, xanthan gum, milk powder, salt, egg replacer and all but 2 tsp of sugar.
Take your 2 tsp of sugar and dissolve it in 2/3 cup lukewarm water – mix in the yeast.
Combine the melted butter with the 1 cup of water – add the vinegar.
Slowly add the butter mixture to the dry ingredients. Then add the eggs, one at a time.
Pour the yeast mixture in the bowl and beat on high for 2 minutes.
Cover the bowl with plastic wrap and a towel and place in a warm spot for 1 hour or until it has doubled in size.
After it has risen, mix the dough on high speed for 3 minutes and place in a large greased load pan. Let the dough rise for about 45 – 60 minutes or until it is slightly above the top of the pan.
Preheat oven to 400 and bake for 1 hour. Cover with foil after 1 minutes of baking. Bread will have a slight hollow sound when done. Remove from pan immediately to cool.