Gluten-free bread attempt no. 3 is a success! Here be the recipe:
Ingredients:
1 packet Activate dry yeast
1½ cups warm water, just barely above room temperature
1 ½ cup cassava flour
1 cup chickpea flour
1/2 cup tapioca starch
1 tsp. Baking powder
1 Tbs. Sucrose
4 Tbs Olive oil
3 eggs
1 tsp. Rice vinegar
Directions:
Step one: preheat oven to 350°F
Step two: mix yeast into warm water, and let activate for five minutes
Step three: whisk together all dry ingredients in a large bowl.
Step four: using a hand mixer or stand mixer, blend the yeast water into dry ingredients.
Step five: add eggs, oil, and rice vinegar and mix until like a thick batter. Scoop into a lubricated loaf pan. (Parmesan and sesame seed topping is optional)
Step six: Let rise. How long, probably 45-60 minutes, or until just over the top of the pan
Step seven: bake at 350°F for 30 minutes.
Step eight: gently remove loaf from pan and place on a wire rack to cool.
Step nine: slice with a serrated bread knife, and enjoy.
Foodie Frontier 