Finding a recipe for a gluten free bread that isn't hard and dry or extremely crumbly is always a crap shoot. Most just don't stand up to what most of us are looking for. I finally found one that did, even though I did make a few tweaks to it that made it a bit easier. The ingredient list is short, another plus, and it truly does make a good tasting loaf that slices into slice that hold together well enough to use for sandwiches. The taste is pretty darned good, too. My brother in law, Gary, says it makes very good toast and even French toast.
2 1/2 cups gluten free all purpose flour mix, the 1:1 kind, I like Krusteez
1 1/4 cup hot milk
2 eggs
3 tbsp sugar or honey
3 tbsp oil
1 tbsp cider vinegar
1tbsp quick rise yeast
1 tsp salt
1 tsp xanthan gum
1 packet unflavored gelatin
Grease and then sprinkle with gluten free flour a 9x5 inch loaf pan. Set aside. Mix all of the dry ingredients together in a mixing bowl. Beat together all of the wet ingredients together with a fork and then pour into the mixing bowl with the dry ingredients. Beat on low speed for 1 minute, then on medium speed for 2 minutes, scraping the bowl between the two times. The dough will be very soft. Scrape into the prepared pan and smooth top, with it gently domed in the center. Cover with a towel and place in a warm to place to rise for about an hour and a half. When it is about half risen, preheat the oven to 350 degrees. Place the risen dough into the oven and bake about 45-60 minutes. The loaf will be golden brown and sound hollow when tapped. Cool in the pan about 10 minutes, then remove from pan and cool completely on a rack before cutting.
