The SOFTEST Gluten Free Bread

I've tried several gluten free bread recipes. They were good, but something was missing. They weren't moist. I'd end up microwaving or toasting the bread to eat it. This bread is moist. On the second day. And the third day. And it's not too crumbly. It's just tasty. I've stopped searching for new bread recipes after I came up with this one.

Gluten Free Bread

2 1/2 T brown rice flour mixture

1/2 c water

3 c brown rice flour mixture

1 1/2 t xanthan gum

1/4 t cream of tartar

2 1/2 t rapid rise yeast

1/2 t salt

1 t apple cider vinegar
1 1/2 T honey

2 large eggs

1 c warm milk (100 degrees)

4 T unsalted butter (melted)

In a small pot, combine 2 1/2 T brown rice flour mixture and 1/2 c water. Whisk until completely mixed. Turn the stove on medium high and whisk until the mixture thickens up and a roux forms. It will look like runny mashed potatoes and will leave a trail behind when you whisk (like picture below). Remove from heat. Place the mix in a air tight tupperware container and store in the fridge until cool.

Lightly spray a bread pan and dust with brown rice flour. Set aside. Place all dry ingredients in a mixing bowl and combine. Add honey, eggs, warm milk, and butter. Mix, scrape down the pans and mix for 3 minutes. Pour the dough into the prepared pan, and let rise in a warm place until expanded above the lip of the bread pan.

Bake at 350 for 35 to 40 minutes. The top will be lightly browned. If you like a crispier crust, bake it for a little longer. Enjoy!