Gluten/Dairy Free SANDWICH BREAD...yummy!

I'm on a 30 day gluten/dairy free fast so adapted this delicious recipe so I could have some bread.  It's delicious!  This recipe is adapted from:   Gluten-freee Makeovers by Beth Hillson

NOTE:  If your bread seems to "spill over" after baking, you might want to try making TWO SMALLER LOAVES.  I have been doing this now after a friend told me she can get 2 loaves out of 1 recipe...works great.  

The MIX (below) contains some specialty flours.  The cheapest place I found them was at NATURAL GROCERS on 91st and Metcalf.  You can find them in the organic section of your local grocer's but be prepared to pay more.  Sucanat can also be found at Natural Grocers for a mere $2.99/lb.  This is a GREAT price.

If you end up loving it, I would highly recommend making large batches of the mix so you don't have to mix this up every time you need a loaf of bread.

NOTE:  At the very end is BREAD MACHINE instructions.

Enjoy!

FIRST STEP:  MAKE YOUR BREAD FLOUR MIX AND STORE IN AIRTIGHT CONTAINER

MIX:

1 1/4 cups white or brown rice flour (I used brown)
1 1/4 cups sweet white sorghum flour
1/2 cup amaranth flour
3/4 cup cornstarch or tapioca starch (I used tapioca)
3 tsp xanthan gum
1 tsp of sea salt

SANDWICH BREAD DIRECTIONS:

3 1/3 cups of MIX from above
1/2 cup of almond or coconut milk
1/2 cup of sucanat OR 1/4 cup sucanat and 2 tbsp of honey
2 1/4 tsp active dry yeast (check expiration date!)
1 1/2 cups plus 2 tbsp of warm water (around 110 degrees)
2 large farm fresh eggs (vegan? you can sub out w/ flax and water)
1/4 cup EVOO

1.  Spray a 9x5 inch loaf bread pan or coat w/ coconut oil or EVOO
2.  In the bowl of a heavy duty mixer, add the flour blend, milk, sucanat (and honey if using), and yeast and mix to combine.  In a separate bowl, mix the water, eggs, and oil.  Add to dry ingredients.  Beat on low for 1 minute then beat on MED HIGH for 3 minutes or until the dough is smooth, shiny, and has thickened.  (it will be gooey)
3.  Scrape the dough into the prepared pan.  Cover w/ lightly oiled plastic wrap and set in a warm, draft-free area until the dough rises to the top of the pan.  (about 1 hour)  FYI:  it won't "double" in size like regular dough...but it will rise enough to be slightly higher than the pan.
4.  Preheat oven to 375.  Remove the plastic wrap and bake on middle rack for about 40 minutes or until the top sounds HOLLOW when tapped and the internal temp read 190.  (If you don't have a candy thermometer I suggest buying one if you want to start making your own breads)
5.  Remove and turn onto a wire rack to cool.  Cool completely before slicing (if you can resist!...I couldn't)

Store in airtight container.  It will last about 1 week before molding.

BREAD MACHINE INSTRUCTIONS:

Combine the eggs, water, milk, and EVOO and pour into bread pan.  Combine the dry ingredients but NOT the yeast.  Spoon the dry over the wet ingredients.  Sprinkle the yeast over the top.  Follow the instructions of the machine for proper setting or pick a setting that allows for one knead and rise cycle and a 50 minute bake time.