THE ABSOLUTE BEST GLUTEN FREE FLOUR BLEND!!!!!

Thank you  Land o' Lakes for this  AMAZING  RECIPE that ALWAYS works ~<3

Gluten Free Flour Blend:
2 C brown or white rice flour or combination of the two
2/3 c. potato starch (DO NOT USE POTATO FLOUR)
1/3 c. Tapioca starch
1 tsp xanthan gum

I buy Bobs Red Mill : flour and starches in large bags and then blend A LOT ahead of time  and store in Ziploc bags in a cool dry place until i need it

FINALLY !!! EASY YUMMY WHITE BREAD !!!

Ingredients :

Starter :

1 1/2 c. warm water
1 T. white sugar
2 T. instant/bread machine  yeast

~ mix all ingredients in a cereal sized bowl
set aside


Dry ingredients:
3 c. (see the best gluten free flour for baking recipe in this blog)
2 tsp. xanthan gum (in addition to the xanthan gum already in the flour )
4 tsp. baking powder
1 tsp salt
3 T. white sugar

~whisk ingredients together in a large mixing bowl and set aside

Wet ingredients:
2 eggs
1/4 c. olive or canola oil
2 tsp vinegar
~ whisk together in a medium sized bowl
combine with yeast mixture after it bubbles up

Combine:
~wet ingredients into dry ingredients
Mix for three minutes with heavy duty stand mixer or hands
Dough will be sticky
Spray a 5x9x2 or 1.5 L bread pan with Pam
Scrape the dough into the pan
Wet your hands and mold into the shape of a loaf
Allow loaf to rise in a warm spot covered with a clean dishtowel for 30-40 minutes until just over the

edge of the pan.
Place in a preheated 375  F /190 C oven on the middle rack for 20 minutes.
Remove from pan and let cool on a breadboard
ENJOY!!!

GF bread is really not very good past day 2.. it never lasts that long here...
For storage , when cool,  cut bread into slices and flash freeze on a cookie sheet for 15 mins.
Store in a Ziploc bag or airtight container and use slice by slice.