Gluten free sandwich bread recipe

Ingredients

• 3 tablespoons vegetable oil (I use olive oil)
• 1 teaspoon cider vinegar
• 3 large eggs, beaten
• 2 cups water
• 1 tablespoon sugar
• 2 teaspoons quick-acting dry yeast
• 1 generous cup mashed potato
• 3 1/2 cups brown rice flour
• 2 teaspoons guar gum
• 2 teaspoons salt

Directions for making this sandwich bread recipe

1. Place the ingredients in the order listed in the sandwich bread recipe above into your bread machine pan.


2. Set the bread machine to darkest bake with one rising only. (In my current bread machine, I use the dark setting and the 2 pound weight buttons, and that gives me a setting of 5 and a completion time of 3 hours and 40 minutes.)


3. When the machine has started mixing, take a rubber spatula and clean off the sides of the baking pan into the rest of the dough. (Because there's no gluten in rice flour bread, the dough doesn't look like regular bread dough.)


4. When it's done baking, remove the loaf from the bread pan as soon as possible onto a wire rack to cool.

Notes for this gluten free sandwich bread recipe

	Do not use any gluten free bread recipe with eggs (like this one) on a delayed timer.
	All ingredients should be at room temperature. Some bread machines warm up the ingredients for 15 minutes or so before mixing - this is okay.
	The bread dough in the bread machine pan looks more like cake batter when mixing - this is right.If it's lumpy, add a little more water at the beginning of the cycle when you're pushing the dough down the sides of the bread pan. If it has a hollow in the middle, it means you have too much water. Reduce it next time.
	I find that rice flour is sensitive to humidity, and you may have to experiment to find out what works best in your area.Where I live, in winter I need to use almost 2 cups of water because the atmosphere is dry. In the summer, the humidity is higher and I have to reduce the amount of water. You'll get to know your bread machine and your local humidity conditions. Just make small adjustments.
	If you don't use your bread up quickly, there are a couple of things to do. Slice the bread, then freeze it with pieces of parchment paper between each slice. Be aware - wheat free bread can be fragile when it comes out of the freezer.It thaws out fairly crumbly and needs to be toasted to hold together.
	When your rice bread gets a bit older, don't freeze it but toast it. I find that I have two or three days of moist bread. After that I'll use it in an open-face sandwich or toasted. This seems to work.
	I know you can buy a bean flour based bread. It's a lot like wheat bread in texture (my grandkids call it "squishy bread"). I find that the bean flour bread doesn't satisfy my appetite for very long and it has a slightly bean-y flavor (not a surprise) which affects the flavor of the whole sandwich.