This loaf has a beautiful crust, is the size of a "real" loaf of bread, and tastes wonderful! It stays fresh for a couple days on the counter (unlike other gluten free breads). You can view more of my recipes at www.allergyfreealaska.com.
- 3 tablespoons honey
- 1 1⁄4 cups warm water (between 110 - 115 degrees F)
- 2 3⁄4 active dry yeast (NOT instant yeast)
- 3 eggs, at room temperature
- 3 tablespoons olive oil
- 2 teaspoons apple cider vinegar
- 2 cups brown rice flour
- 1⁄2 cup tapioca starch
- 1⁄2 cup arrowroot
- 1⁄2 cup blanched almond flour
- 2 3⁄4 teaspoons xanthan gum
- 1 1⁄4 teaspoons sea salt
- In a small mixing bowl, combine the honey and the warm water; mix until the honey is dissolved. Sprinkle in the yeast and give it a quick stir to combine. Allow to proof for 10 minutes (set a timer!) - NO more, NO less time. Make sure you have the other wet and dry ingredients mixed and ready to go when the 10 minutes are up!
- Using a heavy duty mixer, combine the dry ingredients.
- In a separate mixing bowl, whisk together the eggs, oil, and vinegar.
- When the yeast is done proofing, add the wet ingredients to the dry. Stir until it's a little paste-like, then add the yeast mixture. Using your mixer's low speed setting, mix for about 30 seconds. Scrape the sides of the bowl then mix on medium for about 2 minutes or until the dough is smooth. (You may need to stop your mixer and scrape the sides of your bowl a few more times.).
- Pour dough into a parchment lined and well greased 9 x 5" bread pan and cover with plastic wrap. Allow to rise for 45-60 minutes (Check the loaf 30 minutes into rising. When the dough is close to hitting the plastic wrap, remove it; allow the dough to rise the remaining time uncovered.) When the dough is just starting to crest the top of the pan, bake for 30 minutes in a preheated 375 degrees (F) oven.
- Remove loaf from pan and allow it to cool on a wire rack.
- Enjoy it!