Okay, I am posting this because I have been tweaking a recipe for months and finally got a combination that I liked. I am remembering this three hours later, so I will make it again to be sure it is right.....
Here goes:
Wet ingredients:
2 extra large eggs
1 extra large egg white
1/4 cup packed brown sugar (or honey, or maple syrup)
1/4 cup oil
1 cup non-dairy milk
--I make sure to heat the non-dairy milk so that it is luke warm before adding it to the egg and oil mixture.
Dry Ingredients:
3 cups of Bulk Bread from Anna gluten, casein, corn, and yeast free bread mix. (It is not cheap, but well worth it. I bought the 25lb bulk bag and estimate that I am saving about 35% on cost overall.)-- it is bean-based and rice free.
1 cup rice flour. (I used a white rice flour in this batch)
1 Tablespoon Hains featherweight Baking Powder (corn-free one, but any kind will do if you're not watching corn)
1 teaspoon guar gum
Directions:
Mix the wet ingredients in electric mixer until nice and creamy. Slowly add the sifted flour mixture and beat about 1 minute on high until well blended. Bake for one hour at 375 Fahrenheit. Remove from oven, pop out of the 8 1/2 x 4 1/2 bread loaf pan and wrap in a damp towel until cool.
--I am not kidding, I feel like this is my baby-- labored over it for ages and when I finally tasted this tenth loaf I felt like Edison must have when the light finally went on. This is the first yeast-free corn-free bread that is actually able to become a sandwich for us. It is not crumbly and makes a nice crust. It is dense but it cuts well. I am going to get out the food slicer the next time and then try freezing it. (The bread went so fast tonight, I hardly had time.) Both my neighbor and my neighbor's son had some and thought it was great, and they are gluten eaters!
I'm so proud, I wish you could see me smile!
Caryn
