Gluten-Free Bread (Best I’ve found) (GF)
4 cups Brown Rice Flour Blend
1 tbsp. Xanthan Gum
1 tbsp. Gluten-free Egg Replacer
2 tsp. Salt
½ cup Powdered Milk
3 large Fresh Eggs, room temperature
¼ cup Unsalted Butter, room temperature
2 tsp. Cider Vinegar
1/3 cup Honey
1 pkg. (2¼ tsp.) Active Dry Yeast (do not use instant dry yeast)
2 cups Warm Water (100 -105 degrees)
Grease 2 loaf pans with cooking spray and set aside. Add yeast to the warm water, stir and set aside. In a medium bowl combine the first 5 dry ingredients and set aside. In a mixing bowl (or stand mixer), combine the eggs, butter, vinegar and honey using a paddle attachment. Mix for 30 seconds (butter will be chunky). Add half the dry mix to egg mixture and blend until just mixed. Then add the remaining dry mix and blend another 30 seconds or until combined. Put mixer on low and slowly add the yeast water mixture. Once combined increase speed to medium-high and beat for 4 minutes. After 4 minutes the dough should resemble thick cake batter. Spoon the dough equally into the 2 loaf pans. Wet fingers to smooth top of dough. Set in a warm place and let rise for approximately 50 to 60 minutes or until dough is 1 inch above pan top. Place in a pre-heated 375 degree oven on middle rack for 45 to 55 minutes or until center reaches 200 degrees on an instant-read thermometer. Remove bread from oven and let cool in pans for 10 minutes. Remove from pans and let continue to cool on wire racks. Let cool completely before trying to slice. It works much better.
Note: I have not yet tried it but am planning to soon. Use large muffin tin to make into hamburger buns. I would fill them 1/3 full, let rise until doubled and bake. Baking time should be between 20 and 30. Use the 200 degree inside temperature to determine doneness.
Ideas for Future Efforts____________________________________________