dry mix:
6 cups flour mix ( I will put the flour mix on the bottom, it is not gluten free flour)
1/2 TBS xanthan gum
1 TBS unflavored gelatin
1 TBS egg re placer
1 1/2 TSP salt
3/8 cup sugar
3/4 cup dry milk
3 1/2 TSP dry yeast
wet ingredients
2 eggs and 4 whites
1/2 cup soft butter
1 1/2 TSP vinegar
2 TBS honey or molasses we use honey
2 1/4 cup water 110 degrees
combine dry ingredients and set aside
on low begin to beat wet ingredients..eggs, whites, butter, vinegar, honey, add the water
begin to beat in dry ingredients..slowly adding. beat for on high for 2 to 3 mins
spray your bread pans, this makes 2 loaves of bread at a time. Put your mixture divided evenly between your 2 bread pans. Make sure you pat them smooth. This allows for all the air bubbles to get out. Cover loosely with plastic wrap and set to rise for about 45 mins.
Pre heat your oven to 400. you are going to cook the brad for 15 min un covered then 25 more mins with foil on top.
When its done let it cool for a min before removing them from the pan and placing them on a wire rack.
After completely cool you want to slice the bread to the size you want. In between each slice place a sheet of deli paper or wax paper and place it all into a ziplock bag. You want to freeze the bread, gluten free bread doesn't have a long shelf life. As you need bread pull the amount of slices you need and toast them. They will become un frozen and ready to make the way you like them.
Bread flour mix
4 cups rice flour
4 cups tapioca starch
4 cups corn starch
4 TBS potato flour
