Recipe: 2 Gluten free Bread Recipes

White Bread

Dry Ingredients (Mix in a bowl):
2 cups White Rice Flour
1 cup Tapioca Flour
1/2 cup Corn Starch
2/3 cup Powdered Dry Milk
1/2 cup Sugar
1 Tablespoons Xanthan Gum
2 Packets Dry Yeast
1 1/2 Teaspoons Salt

Liquid (Mix Separately in another bowl):
4 eggs beaten lightly
1 1/2 cups warm Water
1/4 cup Corn Oil
1 Teaspoon Cider Vinegar

Add Liquid to mixed dry ingredients. Mix well for 60 seconds. Let Rise for 1 1/2 hours in warm humid area. Then bake 50 min. in nonstick bread tin at 350 degrees. Remove from oven when very light brown. Note: Removing light will keep bread spongy and less crumbly. Let cool for 10 min. then remove from tin and cool for 30 min longer. Ready to eat.
Alison's Yeast Bread
3 cups GF flour mix(see below)
1/4 cup sugar
3 1/2 teaspoons Xanthan gum
2/3 cup dry powder milk
1 1/2 teaspoon salt
2 teaspoons sugar
1/2 cup lukewarm water
1 1/2 tablespoons yeast granules
1/4 cup shortening
1 1/4 cups water
1 teaspoon vinegar
3 eggs

Combine flour, sugar, Xanthan gum, milk powder, and salt in bowl of heavy duty mixer. Use strongest beaters. Dissolve the 2 teaspoons of sugar in the 1/2 cup of lukewarm water and mix in the yeast Set aside while you combine the shortening and 1 1/4 cups water in saucepan and heat until shortening melts. Turn mixer on low. Blend dry ingredients and slowly add shortening and water mixture and the vinegar. Blend, then add eggs. This mixture should feel slightly warm.

Pour the yeast mixture into the ingredients in the bowl and beat at highest speed for 2 minutes. Place mixing bowl in a warm place, cover with plastic wrap and a towel, and let the dough rise approximately 1 to 1 1/2 hours or until doubled. Return to the mixer and beat on high for 3 minutes.

Spoon the dough into 3 small (2 1/2" by 5") greased loaf pans or 1 large one. Use muffin tins and bake any remainder as small rolls.

GF Flour Mix:
2 cups white rice flour
2/3 cup potato starch flour
1/3 cup tapioca flour

Combine and measure amount needed for recipes.