MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Isaiah's Gluten-Free Sandwich Bread
 Categories: Breads
      Yield: 1 Loaf

  1 1/4 c  Brown rice flour (170 g);
           - +1 tb, for dusting
      1 c  Sorghum flour (113 g)
      1 c  Tapioca starch (115 g)
    2/3 c  Whey powder (85 g); +1 tb
      2 tb Sugar (30 g)
  1 1/2 tb Xanthan gum (12 g)
  1 1/2 ts Salt (9 g)
      7 g  Active dry yeast
      2 lg Eggs; room temperature
    1/4 c  Oil (85 g); more for
           - greasing pan
  1 1/2 c  Seltzer (340 g); as needed,
           - room temperature
      1 ts Rice bran; + more for
           - coating pan

  In a large bowl, whisk together the rice flour, sorghum flour,
  tapioca starch, whey powder, sugar, xanthan gum, salt, and
  yeast.

  In a small bowl, whisk together the eggs and oil.

  Place the flour mixture in the bowl of a standing mixer fitted with
  the paddle attachment. Add the egg mixture and with the motor on
  low speed, slowly stream in the seltzer until a sticky, stretchy
  batter-like dough forms. Increase the speed to medium-high and mix
  for 4 minutes.

  Meanwhile, grease an 8-1/2 x 4-1/2 x 2-2/4" loaf pan with cooking
  spray and coat with rice bran. In one piece, scoop the dough into
  the pan and gently smooth out the top with greased fingers (to
  avoid degassing). Cover loosely with plastic wrap and let proof at
  room temperature for about 90 minutes or until the dough peeks over
  the top of the pan.

  In a small bowl, stir together the rice bran and 1 tb rice flour.

  Place a pizza stone (or a heavy duty cookie sheet) on the middle
  rack of the oven and set @ 350°F/175°C.

  Lightly dust the loaf with the rice bran mixture and using a
  serrated knife, diagonally score the loaf three times, 1/4" deep.
  Bake until golden brown, about 1 hour. Remove the loaf from the pan
  and place directly on the pizza stone (or cookie sheet). Bake on
  the pizza stone (or cookie sheet) until the loaf sounds hollow when
  thumped on the bottom, about 15 minutes. Place the loaf on its side
  on a wire rack to cool completely before slicing, about 1 hour.

  Notes: You can store the bread in an airtight plastic bag at room
  temperature for up to four days, refrigerate for up to 2 weeks or
  freeze for up to 3 months.

  Recipe FROM: https://www.saveur.com

  Uncle Dirty Dave's Archives

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