Ø 1 Tablespoon Rapid Rise Yeast
Ø 1 Tablespoon sugar
Ø 1 ½ Cups of warm water
Ø 2 ½ cups of gluten free flour blend (I use Bob’s Red Mill)
Ø 2 Teaspoons xanthan gum
Ø 1 Teaspoon salt
Ø 3 eggs
Ø 1 ½ Tablespoons oil
Ø 1 Teaspoon cider vinegar
Ø In a bowl, combine water, sugar and yeast and stir to combine. Let sit until bubbles form on the top.
Ø In a large bowl, combine flour, xanthan gum and salt.
Ø In a smaller bowl, combine eggs, oil and cider vinegar.
Ø By this point, the yeast should be foamy and you can add both liquids into the dry ingredients. I use a mixer with a whisk and combine for 4 minutes.
Ø Scoop the dough into a large greased loaf pan and let sit for up to one hour. Bake in a 375 degree oven for 50 minutes.
I do this in three bowls. I put the dry into my mixer, I assemble the yeast mixture in one mixing cup and the oil/eggs in another.
How do you know if your yeast is good? It should start to foam up like this. If it doesn't, your yeast is dead. It only takes a few minutes to look like this.
The batter will be pretty loose. Nothing like a loaf of conventional bread. There is no kneading or anything like that.
You just pour it into a loaf pan, then smooth out the top a little bit.
I only let it rise to here. It will rise a little bit more while baking, so if you let it go over this, it will run over the edge. Then you have a mess to clean up. Not that I would know anything about that.
Your rise time will be varied depending on the weather and temperature. On this particular day, I only let it rise about 15-20 minutes. You just need to watch it.
And once it's baked, voila! It is really good, hot out of the oven with a pat of butter sub or homemade jelly. To cut it for sandwiches, you need to make sure that it's totally cooled.