We've tried a lot of different recipes. This one by far has been the simplest, best tasting and most like regular bread in texture. It doesn't require expensive "premixed" flour. Most ingredients I can purchase at the regular supermarket. I use a stand mixer and can even walk away while it mixes. Enjoy!

Ingredients:

• 2 tsp. bakers/bread yeast
• 1 Cup warm water or warmed GFCF/Soyfree milk (room temperature)
• 3 Tbsp. granulated sugar
• 1 1/4 Cup Bean Flour (Fava, Garbanzo or mixed)
• 3 eggs (or egg substitute)
• 1 Tbsp. Cider Vinegar
• 1/4 Cup Canola or Olive Oil
• 1 Cups Sweet White Rice Flour
• 2 Cups Starch (Tapioca flour, Corn starch or Potato starch- NOT potato flour)
• 3 1/2 tsp. Xantham Gum
• 1 tsp. Salt
• 1 tsp. baking powder

Directions:

Combine yeast, warm water, sugar and 1/4 cup bean flour. Mix thoroughly. Allow to stand about 10-15 minutes until mixture appears bubbly.

Using a mixer/beater, add eggs, oil and vinegar. Beat until frothy.

In another bowl, combine the remaining dry ingredients and slowly add to the wet mix while beating on low speed. Once combined thoroughly, beat for an additional 2-3 minutes on medium high speed.

Dough will not be as firm as wheat dough but should not be runny. If it appears too thin, add a bit more starch.

Line a bread loaf pan with parchment paper or thoroughly grease with Canola Oil or GFCF/Soyfree shortening.

Using a heavy spatula, press dough into the prepared loaf pan. It will be sticky. To smooth, spray cooking oil on a clean spatula and smooth the top of the dough.

Place a clean towel over the top of the pan. Proof (allow to rise) in a warm place for 90 minutes.

Bake in a preheated oven at 375 degrees Fahrenheit for 30-40 minutes until it is browned and when tapped, sounds hollow. Allow to cool completely before cutting (a few hours).

Notes:

• For even cuts, use an electric knife when completely cool.
• The Bean flour is key to having a lighter/fluffier texture. Substitution not recommended.