1 1/2 Cup Brown Rice Flour
1/2 Cup Sorghum Flour
2/3 Cup Arrowroot Flour
1 tsp. Salt
(Mix these ingredients together.)
Add:
1 3/4 Cup Warm "Pacific Foods" Rice Milk (any gluten-free milk will do- rice milk is non-dairy).
1 Packet yeast (5/16 oz.) I use Hodgson Mill or Fleischmans yeast.
2 Tbsp. Honey, Sugar or Pure Maple Syrup (Whichever sweetener you prefer).
3 Tbsp. Canola or Olive oil.
2 eggs (or 3 egg whites)
***(Don't be startled that this looks runny, it will not look like your traditional bread dough, as rice flour needs plenty of liquid to absorb, to give it that moist texture. It will look similar to a pancake batter, so don't stress...it's normal).
Mix all ingredients very well, scraping bottom of bowl to mix all dry ingredients with the moist. Pour into oiled or sprayed pan, cover with wax paper and set in warm place to rise, approx. 20 min. You do not want this to rise substantially, as this will create more air bubbles and a less dense bread for cutting. When you see the yeast start to activate (bubble) and rise approx. 1/2 inch, put into oven and bake at 350 for one hour.
Let cool in pan for 15 minutes in cool place. (While still warm, spread some butter over the top the avoid crumbling when cutting). Then loosen sides with knife and lightly tap on edge of counter to gently remove bread from pan. Let sit on cooling rack to completely cool. You may refrigerate the bread to ensure easier cutting. Once completely cool, cut into 1/4"-1/2" slices and put into gallon freezer bag and freeze. When you want to use the bread, simply remove from freezer and take a butter knife and gently wedge in between the pre-cut slices to separate. Microwave for a few seconds before use. This ensures a longer lasting loaf, as this type of bread will begin to ferment in a couple of days if you keep it out.
Tips: Use the bread frozen to make sandwiches that contain mayo. This will keep the mayo fresher and by the time lunch rolls around, will be ready for eating, still cool, if it's wrapped in foil.
Use the frozen bread for french toast. Just dip right into your batter and cook.
The left over crumbs can be used for croutons.
Croutons:
On medium heat, add 1 Tbsp. Olive oil to pan, add bread crumbs, add favorite herbs like, onion powder, garlic powder, parsley, and a pinch of salt, stir until lightly browned. Keep in brown paper bag until ready to use.
Enjoy!
