White Sandwich Yeast Bread

I can’t take credit for this one. I’m merely sharing the love with others. Sarah always makes the bread and has perfected the technique. We have been experimenting with different flour and found that Bob’s Gluten Free All Purpose Flour actually helps things rise better than others. The original recipe comes from 1,000 Gluten Free Recipes. We mostly compared this to a sorghum blend suggested in the book. We plan on ordering 25 pounds of Bob’s flour through our local Food Coop for 20% markup above wholesale. It’s a deal!

Instructions for 1 loaf (double the batch to save time!):

• 2 1/4 t yeast
• 2 T sugar (white refined – works better with yeast than raw sugar)
• 1 cup warm water
• 3 large egg whites
• 1 cup potato starch
• 1 cup millet flour
• 1 cup sorghum blend (1 1/2 cups sorghum, 1 1/2 cups potato starch, 1 cup tapioca flour) or Bob’s Gluten Free All Purpose Flour
• 2 t xanthan gum
• 1 t guar gum
• 1 t salt
• 1/4 cup butter or canola oil (canola oil is cheaper than Earth Balance)

Crack egg whites in bowl and let come to room temperature. Dissolve yeast and sugar in water and let foam. Grease small bread pan, dust with flour. In large bowl of mixer, add sorghum blend or Bob’s, potato starch, millet, xanthan and guar gum, salt, butter/oil, and yeast mix. Beat egg whites until foamy. Add to mixing bowl. Beat on low speed, then increase to medium for 30 seconds. Transfer to pan and let rise to at least level with top of pan. Bake at 375 degrees for ~1 hour. Remove from pan and bake another 5-10 minutes.