This is slightly adapted from a very good gluten-free recipe from Canadian Living. They got the proportions of ingredients perfected, as they always do. I changed the flours to add more whole-grain and fibre and changed the herbs to suit my taste and the current contents of my cupboard. I then used the leftover egg yolks to make tapioca pudding!
2 tbsp sugar
1 cup warm water
1 tbsp instant yeast
2 tbsp olive oil
2 tsp cider vinegar
2 whole eggs
2 egg whites
1 cup brown rice flour
3/4 cup amaranth flour
1/2 cup potato starch
1/4 cup tapioca starch
1/4 cup skim milk powder
1/4 cup flaxseed meal
1 tbsp xanthan gum
1 tbsp herbes de Provence
1 tsp salt
Grease a loaf pan. Set aside.
Dissolve sugar in warm water in a large bowl. Sprinkle with yeast. Set aside until frothy, about ten minutes.
Meanwhile, in a separate bowl, whisk together flours and starches, milk powder, xanthan, herbs, and salt.
Whisk oil, vinegar, eggs, and egg whites into the yeast mixture. Stir in flour mixture and beat well, until smooth and evenly sticky and unmanageable. Spread into pan evenly and set aside in a warm spot to rise to the top of the pan, about 1 hour.
Bake at 350F about 45 minutes. (This timing worked perfectly for my oven. Hooray!) Remove from pan and allow to cool before slicing.
Makes 1 loaf.
