Sunday baking was a success! After some batches of yummy Christmas cookies for the big kids of the house, I decided to try yet another bread recipe. This is my most favorite thus far. It tastes delicious. It is crusty on all sides. And best of all...it requires no kneading and no rising time! Simply mix and bake [I use the term "simply" very loosely - it is a messy mix once 8 different specialty items are all out on the counter!]. Make it. You will like it! [not sure how well it keeps - yet]
Gluten-Free, Vegan, Rice-free, White Bread
adapted from the Reader's Digest: Food Allergy Cookbook
Ingredients
14 Tbsp potato starch
7 Tbsp tapioca starch/flour
1/3 cup sorghum flour
2/3 cup corn starch
1/3 cup almond flour
2 tsp salt
2 tsp sugar
2 tsp xanthum gum powder
2 pkgs dried gluten free yeast powder or 1/2 ounce
2 Tbs. canola oil
1 1/2 cups warm water
Directions
1. Preheat oven to 400 degrees. Lightly grease a loaf pan with palm oil shortening. Flour with 1 Tablespoon of almond flour.
2. Sift all dry ingredients together (potato starch thru yeast) into a mixing bowl of a standing mixer. Alternately you can whisk them all together very well.
3. With paddle attachment, stir on low speed while adding 1 1/4 cups of the warm water mixed with the canola oil. Increase speed. Add the remaining water 1 Tablespoon at a time - until the bread mixture holds its shape, but is soft enough to fall from a spoon.
4. Spoon the mixture into the prepared loaf pan. Use the back of a wet spoon to smooth out the dough.
5. Bake on the middle rack for 45-60 minutes. [it took 45 minutes in my gas oven]. The bread is done when all sides are toasty brown and firm.
6. Remove the bread from the pan and cool on a wire rack.
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