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Gluten-Free Bread
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Description
This little loaf of bread is easy, quick, and delicious.
Ingredients
- ½ cups Rice Flour
- ½ cups Sorghum Flour
- ½ cups Tapioca Starch
- ¼ teaspoons Salt
- ½ teaspoons Xanthan Gum
- 2 teaspoons Yeast
- ½ teaspoons Sugar
- ¾ cups Warm Water
- 2 whole Egg Whites
- 1 Tablespoon Olive Oil
Preparation
Mix together the rice flour, sorghum flour, tapioca starch, salt, xanthan gum, yeast, and sugar.
Make a well in the middle and pour in the water, whites, and oil. Stir to mix completely, then beat 3 minutes on medium-high.
The dough will be very thin. Spread evenly in a lightly greased loaf pan and let rise for about 30 minutes.
Preheat the oven to 375.
Very lightly brush olive oil over the top of the loaf, being careful not to tear the top.
Bake the loaf for 45 minutes, until browned and crispy. Remove from pan, cool until you can’t stand it anymore, slice into thick slices, and eat.
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calvinsmom on 12.14.2009
Lovely! I have craved fresh from the oven white bread since being diagnosed 10 years ago. I’ve made two loaves in three days. YUM. I couldn’t find sorghum, but I had rice flour and tapioca and just increased those two accordingly–worked wondefully. I am so tickled with this recipe! Thank you, Jillelise!!!