I made my first loaf of gluten free bread yesterday! Technically it is actually my second loaf because I did make one for my mom-in-law - although I didn't eat that so that doesn't count :) It also had a lot of starches in it and I want to make bread without so much starch.
I was aiming at a loaf that would work for toast and sandwiches but didn't contain too many additional starches. I based the loaf on some pizza dough that we I made last week. The pizza dough turned out really well and the so did the bread!
The original recipe I found here.
When I made it I changed it to this:
(I doubled the recipe from the one given in the article)
2/3 cup brown rice flour
1/3 cup almond flour (sift it first to remove any large clumps if you ground it yourself)
1/3 cup coconut flour
1/3 cup potato starch
4 tsp xanthum gum
1 tsp salt
2/3 cup warm water
2 tbsp yogurt
1 full spoon honey
1 1/2 tbsp yeast
Mix altogether in a food processor. Pour into a bread pan (grease only the bottom as it will cling to the sides and rise better in the pan if you don't grease the sides). Let it rise in a warm place for about 30 minutes. Bake at 350 about 40 minutes. Let cool completely before removing from pan. Use a knife to loosen the sides. I found that it came out of the pan really well.
I was hoping to make two loaves of bread with this but it actually only made 1! So I'm going to have to make some changes 'cause 1 1/2 tbsp of yeast for one loaf of bread seems a bit much! The bread turned out to be a little eggy. It was dense and moist, and while I found it didn't taste all that amazing toasted and eaten with eggs, it was very good with some jam. TR took it to work as a sandwich and it held together very well. He also said that it tasted very good and he would not mind eating that over the wheat bread! The loaf rose very well, but did sink once it cooled. So although I would like to tweak the recipe a bit to see if I could get the yeast, xanthum gum and potato starch and salt lower I would consider it a huge success!!!! It is actually way easier to make than the wheat bread I used to make :)