Soft Gluten-Free Sandwich Bread

Ingredients

225 g tapioca starch (or flour) whisk mix 2 minutes put in loaf pan rise 1 hour bake 55 minutes at 350°F

until 200°F–210°F		 rest 3–5 minutes depan
100 g brown rice flour
75 g sorghum flour
1 T xanthan gum
1 T ground flax seed
1 t whole flax seed
1½ t salt
1 T active dry yeast
300 g milk warm to 110°F mix
3 eggs  
55 g light olive oil
40 g honey

Method

  1. whisk dry ingredients
  2. warm milk to 110°F
  3. mix wet ingredients
  4. add dry ingredients to wet and mix for 2 minutes (no need for dough hooks)
  5. put in parchment-lined pan
  6. level
  7. let rise for 1 hour
  8. bake 55 minutes at 350°F
  9. ensure internal temperature is at least 200°F. 210°F is better
  10. let rest in pan 3–5 minutes
  11. remove from pan
  12. let cool completely before slicing

Stolen from A Day in the Kitchen