GFCF Classic White Bread Recipe

We all know that one of the hardest things to give up (or replace in a delicious way) when going GFCF is white bread. I have made roughly 20 loaves of crappy homemade Gluten Free bread before coming upon this gem. I was happy for a while with Gluten Free Pantry’s boxed bread mix (which rocks for you GF folks out there!), but unfortunately, it is made with powdered milk (which is ok if you don’t need to cut out dairy). Being that I live in the farthest reaches of the West Virginia mountains, I am not within convenient reach of a decent health-food store, so I knew that I was going to have to make do with what the regular grocery store has and bake the loaf myself. (side note: I’m pretty picky about what I give my kids, so I can’t stand the crumbly weird frozen GFCF loaves that they sell at the grocery store.) So here it is, it’s awesome, nice and soft, not crumbly, freezes beautifully and makes a wonderful french toast. I got this recipe from the back of a package of potato starch from Bob’s Red Mill http://www.bobsredmill.com/, so I must give most of the credit to ‘Bob’, although I did alter the recipe to make it Casein Free. By the way, this is for the bread machine, but can easily be put into bread pans (probably would take 2) and risen in a warm place for about an hour and then baked at 350 for about 35 minutes…so anyways, Enjoy!

Liquid Ingredients:

3 large eggs 1/4 cup Canola Oil

1 tsp. cider vinegar 3/4 cup water

3/4 cup almond milk (or rice, soy etc.)

Dry Ingredients:

2 cups Bob’s Red Mill 1 Tb. xanthan gum

Rice Flour 3 Tb. Honey

1/2 cup Bob’s Red Mill 1 tsp. salt

Potato Starch 2 1/4 tsp. Active Dry Yeast (little packet)

1/2 cup Bob’s Red Mill 1/3 cup cornstarch

Tapioca Flour

Put all ingredients into the bread machine in the order of the factory instructions for your machine. Set to Basic or Normal bake cycle for a 2 lb. loaf. Voila! Don’t forget to take it out immediately to cool. Once it is cooled, slice and freeze!