You Won’t Believe It’s Gluten Free “Mock Wheat” Bread

Note: For the brown rice flour mix, combine 2 parts finely-ground brown rice flour, 2/3 part potato starch, and 1/3 part tapioca starch.

1. Lightly grease a 9 x 5 inch loaf pan and line the bottom with parchment paper.

2. Combine all dry ingredients in bowl of stand mixer fitted with the beater attachment.

3. Add wet ingredients and mix for one minute.

4. Scrape down sides of bowl with a spatula, then mix on high for 5 minutes.

5. Spread batter into the prepared pan, and cover with plastic wrap which has been lightly sprayed with cooking spray.

6. Let rise for 1 hour, or until batter reaches the top of the pan.

7. While bread is rising, preheat oven to 350 degrees.

8. Bake for 55 – 60 minutes, or until an instant read thermometer reaches 208 degrees.

9. Let cool in the pan for 5 minutes, then remove to a wire rack.

10. Let cool almost completely before slicing.

For step-by-step photos, please see the related blog post!