Think of all the possibilities of this versatile homemade gluten-free sandwich bread! Not only can you enjoy toast in the morning, sandwiches for lunch or a nice slice with your evening meal, but this can be transformed into bread pudding, croutons or french toast!
1 3/4 cup milk, warmed
2 tablespoons sugar
1 tablespoon yeast
1 1/2 cups white rice flour
1 cup sorghum flour
1 cup tapioca flour
1/3 cup milk powder
2 teaspoons salt
1 1/2 tablespoons xanthan gum
2 large eggs + 1 egg yolk
2 tablespoons honey
1/2 cup olive oil
In a small bowl, combine the warm milk, sugar and yeast. Allow to proof while you prepare the other ingredients.
In a large bowl or stand mixer, sift together the flours, milk powder, salt and xanthan gum.
In another small bowl, whisk together the eggs, honey and olive oil.
Add all of the egg mixture and yeast mixture at the same time to the large bowl with flours. If using a stand mixer, mix for 4-5 minutes using the dough hook attachment. If mixing my hand, mix very well until the dough starts to come together.
Form a loaf shape and place into greased baking pan.
Cover with a hand towel and allow to rise for 1 hour in a warm place.
Preheat oven to 375F. Bake for 1 hour and 30 minutes or until bread sounds hollow when tapped. Cool by laying bread on it's side on a cooling rack.