A soft, stable gluten-free sandwich bread, ideal for replacing standard sliced bread.
Ingredients
- white rice flour
- sorghum flour
- tapioca starch
- potato starch
- psyllium powder
- sugar
- instant yeast
- salt
- eggs
- vegetable oil
- warm water
- apple cider vinegar
Instructions
- In a large bowl, mix the rice flour, sorghum flour, tapioca flour, potato starch, psyllium, sugar, yeast, and salt.
- Add the eggs, oil, warm water, and vinegar. Mix with an electric mixer or a spoon until a thick and homogeneous dough is formed.
- Pour the dough into a greased or lined bread pan.
- Smooth the top slightly with a damp spatula.
- Cover and let rise for about 45 minutes in a warm place.
- Bake at 375 °F for 40 to 45 minutes.
- Let cool for 10 minutes in the pan, then remove and let cool completely before slicing.
