Ingredients
3/4
cup warm water (105°F to 115°F)
1
tablespoon fast-acting dry yeast
3/4
cup plus 1 tablespoon tapioca flour
1/2
cup plus 2 tablespoons potato starch flour
1/2
cup white rice flour
1/4
cup sweet white sorghum flour
1/4
cup garbanzo and fava flour
1 1/2
teaspoons salt
1 1/2
teaspoons gluten free baking powder
1
teaspoon xanthan gum
1
teaspoon guar gum
2
eggs
1/4
cup sugar
1/4
cup sunflower oil
1/2
teaspoon cider vinegar
Cooking spray (without flour)
Preparation
Spray bottom and sides of 8x4-inch loaf pan with cooking spray (without flour). In small bowl, mix water and yeast; set aside. In another small bowl, mix all flours, the salt, baking powder, xanthan gum and guar gum; set aside.
In medium bowl, beat eggs, sugar, oil and vinegar with electric mixer on medium speed 1 to 2 minutes. Beat in yeast mixture. Add flour mixture; beat on medium speed until thoroughly mixed. Pour into pan.
Spray top of dough with cooking spray (without flour); if necessary, smooth top of dough with spatula. Cover with plastic wrap; let rise in warm place (80°F to 85°F) 1 hour to 1 hour 30 minutes or until dough rises to top of pan.
Heat oven to 375°F. Carefully remove plastic wrap from pan; bake 30 minutes. Reduce oven temperature to 350°F. Cover loaf with cooking parchment paper; bake 25 to 30 minutes longer or until instant-read thermometer inserted in center of loaf reads 207°F. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 40 minutes.
