Soft Sandwich Bread, Gluten-Free
INGREDIENTS
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Note: this recipe uses my gf flour mix, Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in a cool, dark place):
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1 1/4 C (170g) brown rice flour
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1 1/4 C (205g) white rice flour
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1 C (120g) tapioca flour
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1 C (165g) sweet rice flour (also known as Mochiko)
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2 scant tsp. xanthan gum
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Ingredients
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3 C (420g) Jeanne’s Gluten-Free All-Purpose Flour Mix
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2 1/2 tsp xanthan gum (this is in addition to the xanthan gum in the flour mix)
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4 tsp baking powder
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1 tsp salt
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4 TBL sugar
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2 TBL active dry yeast (I like Red Star)
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1 1/2 C (355ml) warm but not hot milk (or milk substitute, or water)
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2 tsp vinegar (I use apple cider vinegar)
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1/4 C (60ml) olive oil
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2 large or extra large eggs
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extra olive oil and tapioca flour for the pan
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