Gluten Free White Bread

Gluten Free White Bread
adapted from eatingglutenfree.com

2 c. GF mix*
1 c. Featherlight mix**
1/4 c. sugar
2 1/2 tsp. xanthan gum
1 1/2 tsp. salt
3 1/2 tsp. yeast
1/4 c. oil
1 3/4 c. warm water
1 tsp. rice vinegar
3 eggs

Combine flour mixes, sugar, xanthan gum, and salt in the bowl of a
stand mixer. Pour the yeast on top of the dry ingredients but don't
mix it in.

Combine water, oil, and vinegar in a separate bowl. Pour on top of
yeast and let sit 3 minutes. Mix together on low speed. Add eggs. Mix
until combined. Beat on high speed for 5 minutes.

Grease 2 regular loaf pans (8x4x2) or 12 English muffin rings.

Spoon batter into pans, and let rise for about 20 minutes. While the
bread is rising, preheat your oven to 375°.

Bake loaf pans for about 35-40 minutes. Bake English muffin rings,
rolls, and small loaves for 20-25 minutes. The bread will be a deep
brown color when it is done. Remove it from the oven and let it cool.
Slice the bread and place it in Ziploc bags in the fridge or freezer.
When ready to use, place the desired number of slices on a plate and
microwave on High for 15-30 seconds, until warm and soft to the touch.
Gluten free bread will last longer if kept in the fridge but will be
crumbly if not eaten reheated or room temperature.

*Gluten Free Flour
3 c. brown rice flour (can also use white rice instead)
1 c. potato starch (NOT potato flour)
1/2 c. tapioca starch

Mix well.

**Featherlight Flour Mix
1 c. Rice flour (white or brown)
1 c. cornstarch
1 c. tapioca starch
1 Tbs. potato flour (NOT potato starch)

Mix well.