Gluten Free Bread

Gluten free yeast breads are actually quicker to make than wheat based yeast breads because they only require the dough to rise once instead of twice. This bread is a great alternative to the usual suspects (the gluten free breads sold in grocery stores out in the world).

Ingredients:
1 lb gluten free flour blend (1/2 rice, 1/4 sorghum, 1/4 arrowroot)
1 packet of dry yeast
1 2/3 c buttermilk (or add the juice of 1/2 a lemon to whole milk)
1 T sugar
1 egg
1 egg white
1/4 c olive oil

Grease a 9" x 5" pyrex glass or metal bread pan with butter or oil. Heat milk in a saucepan over medium heat, stirring frequently. When milk is warm (test a drop or 2 on your inner wrist), add to a large bowl containing the dry yeast. Let sit 5 minutes. Next beat the egs, oil and sugar together. Slowly add to the milk and yeast mixture and stir well. Sift together the remaining dry ingredients and add to the wet ingredients. Mix well until you have a large ball of dough. Place into the bread pan, cover with a tea towel and let rise in a warm place (at least 70˚F) for about 1 hour.

Bake loaf for 1 hour in a 350˚F oven. After the first 15 minutes of baking, place a sheet of aluminum foil over the bread to avoid burning the top. The bread is done when tapping on the crust yields a hollow sound. Cool on a wire rack for 15 minutes. Serve as is or toasted.

Makes 1 large loaf.