2 1/2 tsp yeast
1 cup brown rice flour
1 cup sorghum flour
1 cup tapioca starch/ potato starch*
3 1/2 tsp xanthan gum
1 1/2 tsp salt
1/4 cup oil
1/4 cup honey
1 1/4 cup warm water (Heat to between 100-110 degrees.)
*Use a mix of the two starches. Lately I've been using 3/4 cup potato starch and 1/4 cup tapioca starch.
Place ingredients in bread machine in order given, with yeast being on the bottom. Turn bread machine on and slowly pour in warm water. Use a spatula and scrape down the sides, helping the machine mix for a minute or two. Close the lid and let the machine do its work. :)
Gluten free bread dough is more sticky and wet than a typical yeast dough. It does not require as much mixing or baking time, so usually a rapid bake setting works best. I use a setting called "Basic Light".
I love how easy this recipe is. It uses minimal measuring utensils, and comes together quickly. This is the basic sandwich bread that we keep on hand. To save even more time, you can put together baggies of the brown rice flour, sorghum, starches, xanthan gum, and salt.
Do you have a favorite gluten free recipe? I bet this would make a good cinnamon swirl bread or other variation. Let me know if you give it a try!