Gluten-Free Egg Bread

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1 loaf 1 loaf

0:20 0:20

35 to 45 minutes 35 to 45 minutes

about 30 minutes about 30 minutes

3 cups gluten-free high protein flour blend (*see below recipe below OR use a packaged all-purpose gluten-free flour)
1/4 cup dry milk powder
1 tablespoon xanthan gum**
1 teaspoon salt
2 packets (4 ½ tsp.) Fleischmann's^® RapidRise^® Instant Yeast
3 eggs, room temperature
1 teaspoon cider vinegar
1/4 cup melted butter OR extra virgin olive oil
1 tablespoon honey OR agave nectar
1 cup very warm water (120^° to 130^°F)

(If making your own gluten-free, high-protein flour blend, mix bean flour and starch of your choosing, tapioca starch and rice flour of your choice together. This flour blend can be stored in air-tight container in refrigerator or freezer until ready to be used.)
Lightly grease a 9 x 5-inch bread pan and sprinkle with cornmeal or rice flour.
Mix flour blend, milk powder, xanthan gum** and salt in a mixing bowl until well blended. Using the beater/paddle, mix in the yeast.
Whisk eggs, vinegar, melted butter, honey and warm water together in a separate bowl.
Pour wet ingredients into the dry, mixing on medium speed until everything is well blended. If the batter seems too dry, add more water, 1 tablespoon at a time. Beat on medium-high speed for 5 minutes.
Spoon the dough into the prepared pan only half full. Spray the top of the dough with cooking spray. Use the back of a spoon to smooth the top. Spray a piece of plastic wrap and loosely cover the bread (sprayed size down). Place in a warm, draft-free place for 30 minutes, or until the dough rises to within 1/4 inch from the top of the pan.
Place in preheated 375°F oven on the middle rack, and bake 35 to 45 minutes until golden brown. (Note: bread is done when internal temperature reaches 200°F). Let sit in pan 10 minutes, then remove from the pan and cool on a wire rack.

You can increase the fiber in this recipe without altering the taste by replacing ¼ cup flour blend with ¼ cup coconut flour.

For a slightly crisper crust, add 2 tablespoons cornmeal to the dry ingredients and omit the milk powder.

**If you are using a packaged all-purpose gluten-free flour that contains xanthan gum, omit this from the recipe.

Recipes provided courtesy of Living Without magazine. Visit www.livingwithout.com for additional gluten-free recipes.

Yeast 101