Try out this wonderful glutton-free bread recipe from Chef Phil.
2 1/2 cups white rice flour
2 1/2 cups tapioca flour
2 cups amaranth flour
1 1/2 cup sorghum flour
1 cup superfine brown rice flour (see tips)
1 cup gluten-free egg white protein powder (see tips)
3 cups dairy free/soy free gluten-free flour blend
1/3 cup sugar
1 tablespoon instant yeast
2 teaspoons guar gum OR xanthan gum
2 teaspoons salt
6 egg yolks
1/3 cup olive oil
1 3/4 cups club soda
Combine all ingredients in a large mixing bowl. Use a large whisk to thoroughly blend the flours and egg protein powder. Store in a labeled container with a tight fitting lid or in a large zippered freezer bag. Refrigerate.
Makes approximately 3 pounds
Authentic Foods makes Superfine Brown Rice Flour, a powdery product, smoother and less gritty than other brown rice products.
NOW Foods makes 100% pure, gluten free egg white protein powder.
NOTE: Yeast breads made with high protein flours absorb liquids more easily than breads made with gluten-free white rice flour, tapioca starch and potato starch. I carefully formulated the recipe for High Protein GF Flour Blend for this bread recipe. It's unusual in that it contains egg white protein powder, amaranth flour and sorghum flour along with more usual gluten-free flour blends -- white rice flour, brown rice flour and tapioca starch.
I don't recommend substituting any of these ingredients
Bread recipes are the most exacting of gluten-free recipes. One substitute here and one there can completely change how the batter absorbs liquids, how it rises and ultimately how long and at what temperature it bakes.
Grease a bread loaf pan with butter.(I used an 8.5 x 4.5 loaf pan)
Combine dry ingredients in a large mixing bowl. Use a large whisk to thoroughly blend.
Lightly whisk egg yolks. Add olive oil to yolks and add to dry ingredients.
Slowly add carbonated water to the bowl and mix until blended.
Using an electric hand or stand mixer, beat bread batter on high for 4 minutes. Scrape batter down with a spatula and cover bowl with a damp towel or plastic wrap. Place in a warm location to rise for approximately 45 minutes.
Preheat oven to 325°
Stir down the batter and pour into prepared loaf pan. Dip a flexible spatula in water and use it to press the batter evenly into pan and smooth the top of the loaf.
Set the loaf pan, uncovered in a warm, draft-free location to rise.
When batter is about 1 inch below the top rim of the bread pan place it in preheated oven.
Bake bread for 50 minutes or until internal temperature reads 200° on an instant read thermometer.
Remove bread from loaf pan and cool on a rack before slicing.