Gluten Free Sandwich Bread Recipe

I got this from http://www.glutenfreecookingschool.com/, and using her table modified the GF flour to adjust for my allergies to soy and corn in addition to the gluten. It was great! And really simple. Since I am visiting family with my bread machine packed away I chose the convential oven method.

The original recipe calls for:

Gluten Free All Purpose Flour Mix
3 parts brown rice flour (I use Bob’s Red Mill)
3 parts corn starch
2 parts soy flour
1 part masa harina

Her suggestions:

The masa harina in the flour mix for this recipe is usually available in the Hispanic sections of most grocery stores. Due to the way it is processed, masa harina is very absorbent and you cannot substitute corn meal or corn flour. You can purchase masa harina on Amazon.com if it is not available locally.
If you are allergic to corn then you can make the following substitutions in the flour mix: use tapioca starch instead of corn starch and almond flour instead of masa harina.
If you are allergic to soy, then you can substitute any of the following flours for the soy flour in the flour mix: sorghum flour, garfava flour, or quinoa flour.
If you are on a dairy-free diet, then you may use soy milk or rice milk. Just make sure that they are gluten free.If you are allergic to eggs, use the flax substitute listed in the recipe, or follow the instructions on your favorite egg replacement powder. When I use the flax eggs, the bread is usually slightly wetter than otherwise.
Always substituting, I used the following GF mixture:

Gluten Free All Purpose Flour Mix
3 parts white rice flour (I also use Bob’s Red Mill)
3 parts tapioca starch
2 parts garbanzo flour
1 part almond flour


Really Good Gluten Free Sandwich Bread1 Tbsp. bread machine yeast
1 Tbsp. sugar
1 ½ c. water (105 degrees or a little less than hot)
2 ½ cups of my gluten free flour mix
2 tsp. xanthan gum
1tsp. salt
3 eggs (or 9 Tbsp. water and 3 Tbsp. ground flax seed)
1 ½ Tbsp. oil
1 tsp. cider vinegar

1. Start by combining the yeast and sugar in a small bowl (I use the smallest in my set of three nested mixing bowls). Add the water while gently stirring the yeast and sugar. Let this mixture sit while you mix the rest of the ingredients – bubbles and foam should form if the yeast is happy.
2. Combine the flour mix, xanthan gum and salt in the largest mixing bowl and stir well.
3. In a third bowl, whisk the eggs, oil and vinegar until the eggs are a bit frothy.
4. By this point the yeast mixture should be foamy, so you can pour the two liquid mixtures into the flour mixture. Blend the dough with a mixer for 4 minutes.

Bread Machine Directions:Scoop your dough into the bread machine and smooth the top of the dough. I bake my bread using an 80 minute setting that allows for 20 minutes of kneading, 18 minutes of rise, and 42 minutes of baking. However, since I don’t use the paddle in by bread machine, I’m effectively doing a 38 minute rise and a 42 minute bake. (The advantage of not using the paddle is that you don’t end up with a hole in the bottom of your bread.)
Conventional Oven Directions:Scoop the dough into a greased loaf pan. Allow the dough to rise in a warm area until is is about 1 inch from the top of the pan. Then bake at 375 degrees for 50 – 60 minutes.

The bread browned quickly, and the crust was quite dark when done, but REALLY good!
Plan on making more at first, the magic that makes fresh cooked bread disappear works the same for this as any gluten bread!