BEST gluten-free bread:

I don't know if I have ever been more excited about sharing a recipe! And that says a lot, because I am generally very excited to share most recipes!!!

My mom found a version of this recipe and wanted me to try it. I was a bit hesitant, because it's gluten-free bread and that just doesn't turn out all that great. We had a fairly good bread recipe - granted we never made it because it took all day, tons of ingredients and I mean, it was good, but was it really worth it all?

I read and read and read over the recipe AND the comments before I ever tried it out, and something about it just kind of pulled me in! I think I was just too curious not to try it out! For one reason basically - could a recipe this easy, taste as good as they claim? 

I am here to tell you that it absolutely does!! I have no clue why or how, but I have enough confidence in it to proudly scream "THIS IS THE BEST GLUTEN-FREE BREAD"!!!!!!

Over the past several weeks, me and my other gluten-free eating family members have been enjoying SANDWICHES like PB&J, meat and cheese, tomato, scrambled egg, etc. (with bread that doesn't have to be heated up before you eat it, by the way)!!!!! 

GRILLED CHEESE!!!!!!! 

FRENCH TOAST!!!!!!!! 

Hot dogs on BREAD!!! 

CINNAMON-SUGAR TOAST!!!!!

And just PLAIN!!!!

My brother has been thoroughly enjoying taking a sandwich to work!

I wish I could make a loaf for everyone of you, so you could see how good it really is!

But since I can't, I hope you will just trust me and try it out!

 

  

1 & 1/3 cups brown rice flour
1 & 1/3 cups tapioca flour
1 & 1/3 cups cornstarch
1 tblsp. potato starch
1 tbslp. xanthan gum
1 tblsp. Egg Replacer
2 tsp. salt
1/2 cup dry milk powder
1 package (2 & 1/4 tsp.) Active Dry yeast

3 large eggs
¼ cup butter, softened
2 teaspoons cider vinegar
⅓ cup honey
2 cups very warm water (but not too hot)

In a large bowl, whisk together the first 9 ingredients; set aside.
In a mixing bowl with a paddle attachment, mix together the eggs, butter, vinegar, honey and water. There may be some small pieces of butter that don't get thoroughly mixed together, but that's fine.
Add half of the flour mixture, and mix just until combined. Add the remaining flour mixture, and mix just until combined. Scrape down the sides, and mix on medium-high speed for 4 minutes. Mixture should resemble very thick cake batter.



Divide the dough evenly between two, greased, 8-inch loaf pans.



Spread the dough evenly. Dip your fingers in warm water to smooth the top of the loaf.
Cover pans with a clean dish towel, and set in a warm place to rise for 1 to 1 & 1/2 hours or
until the dough has risen about an inch above the pans.

Once they have finished rising, bake at 375 degrees for 30 minutes or until an instant read thermometer reaches between 200 and 205 degrees.
To test for doneness, remove the bread from the oven. Insert an instant read thermometer from the side to the middle of the loaf, making sure not to touch the bottom of the pan. 
Once done, let them cool in the pans for 10 minutes.
Gently remove from the pans and place on a cooling rack. Cover with a clean dish towel, and allow to cool completely before cutting.
Store in an airtight container on the counter away from direct heat, such as by the stove or something like that.
It can be refrigerated as well, but doesn't have to be. It will keep on the counter for about 5 days. 
To freeze, wrap individual loaves in plastic wrap and place in a gallon bag.
You can also slice a loaf and freeze individual slices wrapped in plastic wrap and stored in a ziplock bag in the freezer. Place in the microwave for 10-20 seconds to thaw.



Note:
-I have used Active Dry yeast and Rapid Rise yeast, and I think they both work great.
-Here's a recipe for the Egg Replacer!