FINALLY DID IT

I finally finally made a decent loaf of bread. I am so excited. It was not dry and crumble like most gluten free breads. Levi could not tell the difference. M&M was thrilled to death. She loves toasted cheese sandwiches. I also made french toast.

The Recipe:

1 cup sorghum flour

2/3 cup tapioca flour

2/3 cup cornstarch

1 1/2 teaspoons xanthan gum

1/3 cup dry milk powder

1/2 teaspoon salt
1 teaspoon unflavored gelatin

1 teaspoon baking powder

3 tablespoons sugar

2 1/4 teaspoons dry yeast granules

2 eggs

1/2 teaspoon vinegar

3 tablespoons vegetable oil

1 cup lukewarm water (more or less)

I made mine in the bread machine.

Grease an 8 1/2" by 4 1/2" loaf pan and dust with rice flour.

Combine the dry ingredients in a medium bowl.
In the mixing bowl of a heavy duty mixer, whisk the eggs, vinegar and oil. Add most of the water holding back about 3 tablespoons to add as needed. Turn mixer to low and add the flour mix a little at a time. The mix should be the consistency of cake batter. Add the remaining water a little at a time to achieve this texture. Turn mixer to high and beat for 3 1/2 minutes. Spoon into the prepared pan, cover and let rise in a warm place about 35 minutes for rapid rising yeast; 60 or so minutes for regular yeast or until dough reaches the top of the pan.
Bake for 50 to 55 minutes in a 400° oven, covering after 10 minutes with aluminum foil.

Turn out immediately to cool. For a softer crust rub immediately with butter or margarine. Cool before slicing.

I also made gluten free peanut butter cookies which I make all the time since they are so easy.

1 cup peanut butter

1 cup sugar

1 egg

1 tsp baking soda

1 tsp vanilla
1 teaspoon salt

Bake 375 degrees for 9-11 minutes