This recipe comes from the back of the package for Mama’s Almond Blend flour mix. The flour could be substituted for another gluten-free all purpose mix, such as the mix listed on this blog. I made some modifications in regards to the preparation steps.
2/3 cup warm water
1 T yeast
1 T sugar
3 cups Mama’s Almond Blend
1 1/2 tsp xanthan gum
1 tsp salt
2 T butter, melted (I used canola oil, it’s cheaper and dairy free)
8 oz (1 cup) vanilla or plain yogurt (I used soy yogurt)
2 T honey
1 egg and 1 egg white
1 tsp cider vinegar
Spray 4×8 loaf pan with cooking spray. Stir together water, yeast and sugar. Set aside 5 minutes until foamy.
Using a stand mixer (kitchen aid, if you have one), combine flour, xanthan gum, and salt. Mix very well. Beat eggs in separate bowl. In another bowl, add eggs to butter, yogurt, honey, and vinegar. Add to flour mix. Beat on high (starting slow, of course) for 3-10 minutes. While mixer is beating, microwave a bowl of water until it begins boiling. Use spatula to transfer dough to prepared pan. Scrape dough off spatula with spoon into pan. Wet spatula and smooth out top of dough for presentation (see additional tip below).
Allow bread dough to rise in microwave with steaming bowl of water (this prevents the top from drying out) for 1-1.5 hours. The dough should rise to top of bread pan or slightly higher. Prehead oven to 400 degrees (375 if using a glass pan). Place bread just below center rack in oven. Bake 1 hour, covering with foil for the last 30 minutes of baking to prevent over-browning. Allow bread to cool for 20 minutes before slicing.
Tip from Gluten Free Mama, “For a great presentation on the top of bread: After rising, gently take your knife and make a slash through the top of the bread lengthwise, then make four slashes across the width.”