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Moist Gluten/Dairy Free White Bread Recipe


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     Moist Gluten/Dairy Free White Bread

Category   Desserts - Breads
Sub Category   Gluten-Free

2 cups rice flour (white or brown superfine)
1/3 cup tapioca starch/flour (they are the same)
1/3 cup potato starch (not flour)
1/3 cup corn starch
3 1/2 tsp xanthan gum
1 1/2 tsp salt
1/4 cup sugar
1 packet of dry yeast
1 cup coconut milk
3/4 cup water
1/4 cup coconut oil melted (or vegetable oil)
1 tsp cider or white vinegar
3 eggs (room temperature)

Scald the milk. Set aside to cool to luke warm. Grease a standard loaf pan. In a large mixing bowl, combine the flour blend, salt, and sugar. Use a whisk to mix thoroughly. Make a small depression in the center of the flour mix and pour the yeast packet into it. When the milk has cooled to between 100F and 110F (38C to 42C), pour it gently over the flour and yeast. Allow to sit for 5 minutes. Add the oil, vinegar, and eggs and mix well until smooth and free of lumps (I use an electric beater). The mixture will be sticky and the consistency of thick cake batter. Scoop the mixture into your greased loaf pan. Spread and smooth the mixture with wet fingers or utensils. Allow to rise 20 minutes. The mixture will rise slightly but not double in size.
Preheat oven to 375F (190C). Bake for 35 minutes. Remove from the oven and allow to cool in the pan for 5 minutes. Leaving the pan in place, turn the loaf over on a smooth clean surface. Cool for 5 minutes. Remove the loaf from the pan. Store in plastic bag after it has completely cooled.
Tips- The bread will keep well for several days stored in a plastic bag at room temperature. If it starts to get a little dry, microwaving a slice for a few seconds will make it fresh and yummy. Don't over heat it or it'll get mushy.

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