This homemade gluten-free bread is delicious! I modified the recipe from the Artisanal Gluten-Free Cooking book to be vegan.
First I had to make my unique gluten-free flour blend. • 1 1/4 cups brown rice • 2/3 cup cornstarch • 1/4 cup potato starch • 1 tablespoon + 1 teaspoon potato flour (I couldn't find any so I used gluten-free garbanzo & fava flour) • 1 teaspoon xanthan gum I mixed two batches of this and placed in a plastic container. One bath makes 3 cups.
Second I made the gluten-free bread: • 2 1/4 cups milk (I used Silk Almond milk) • 2 tablespoons sugar • 1 tablespoon salted butter (I used Earth Balance natural shortening bar) • 1 1/2 teaspoon salt • 3 1/4 cup of the unique gluten-free flour blend (The book notes that when measuring the flour do not densely pack the measuring cup. Instead stir the master batch of flour with a spoon to aerate, then spoon flour from your master batch into the measuring cup, and use a knife to level off the scoop. For the 2nd batch of bread I sifted to flour to see if I could get a less dense bread. I didn't see much difference.) • 1 teaspoon xanthan gum • 2 1/4 teaspoon (1 package) active dry yeast
1. Grease a 9 x 5-inch loaf pan. (I bought myself a new one just for this bread!)
2. Heat the milk, sugar, butter and salt in a small saucepan over medium heat until warmed and butter is fully melted (about 120ºF). -- I used my candy thermometer to monitor the temp. -- If the milk heats too quickly before the butter fully melts, remove the saucepan from the heat and finish melting the butter.
3. Mix the flour, xanthan gum, and yeast in a large bowl. Add the warm milk mixture, mixing to combine. The dough will be very sticky.
4. Spread the dough into the prepared loaf pan. Cover and let rise for 30-60 minutes, or until the dough double in size. -- The 1st time I let it rise for 45 min and the 2nd time I let it rise for 60 min. I didn't see to much difference in adding the extra time.
5. Preheat the over to 375ºF.
6. Bake the loaf for 40 minutes, or until firm to the touch.
7. Let cool for 10 min. Take out of pan and let bread cool on a wire rack.