This loaf came out with a flavor and texture half way between sandwich bread and zucchini bread. Can't wait to try it with sunflower butter or in my French toast!
I have two basic flour mixes I work from, and for this I used my Quick breads one - 1:1:1 sorghum, rice, and tapioca. In this batch I made a 50/50 white rice/brown rice mix for the rice portion. Then I used a variation of my GF Sandwich bread recipe adapted for a bread machine.
2 ½ cups flour mixture
2 teaspoon xanthan gum
1 teaspoon salt
1 Tablespoon yeast for bread machines
1 Tablespoon sugar
1/2 teaspoon ground sage
1 ½ cups Almond milk
1 teaspoon cider vinegar
1 ½ Tablespoon oil
Mix the first six ingredients together. Bread machine yeast is recommended as a dry ingredient. I don't use the paddle in my machine because it is a pain digging it out before the bread bakes, so its important to mix everything well before.
Add the vinegar to the milk and let sit a few minutes. I did use the vanilla sweetened version here, and it turned out to be a great addition with this flour mix. Then add oil and eggs, mix with whisk. add this to the dry ingredients and mix thoroughly. Scrape into bread pan in the machine.
I have been cooking it on the gluten free cycle, which include a two stage mixing, about 20 minutes to rise, and then a 52 minute baking time. Dark crust setting, 1.5 lb. loaf. Next time I am going to set it to bake only with a 30 minute delay start and then bake at least an hour. The slightly denser dough doesn't get baked enough to suit me otherwise - but it's great as toast!