Gluten Free White Bread - With Sesame Seeds

Gluten Free White Bread - With Sesame Seeds
This is a very soft bread. It's not a very high rising bread. It a perfect size for a small sandwich or great Toasted.



Gluten Free White Bread with Sesame Seeds:
Whisk together in a Glass Measuring Cup:
1-1/4 Cups Warm Water 110*
2-1/4 tsp. Yeast
1 tsp. Sugar
Let Stand and Proof for 5 Minutes.

In a Kitchenaid bowl whisk together:
2-1/3 Cup Gluten Free Flour (***SEE FOOTNOTE 1***)
2/3 Cup Gluten Free Sweet White Sorghum Flour
3 TBL. Sugar
1 tsp. Xanthan Gum
1 tsp. Salt


Whisk together in a bowl or measuring cup:
3 Eggs, room Temperature
1/3 Cup Vegetable Oil
1 tsp. Apple Cider Vinegar


Add the Yeast and Egg Mixture to the Flour Mixture

I use a Kitchenaid Mixer 
Beat low speed using the Paddle for 1 Minute; Scrape Bowl
Beat medium high speed 2-3 minutes; Scape Bowl


Pour the Dough into a Sprayed 9X5 Loaf Pan.
Use a Spatula dipped in warm water to help spread out the batter evenly.

Optional:
Whisk together 1 Egg White with a little bit of Water or you can use just water
Using a Pastry Brush coat the dough with the egg white/water then sprinkle on Sesame Seeds.

Cover with Plastic wrap that has been sprayed with cooking Spray.

Rise in a warm place 45-50 Minutes: just until the dough gets to the Top of the Pan.
See (***FOOT NOTE 2***) For rising Tip.

Bake in a preheated 375* oven for 35-40 Minutes. Or until a Digital thermometer inserted into the center reaches an internal Temperature of 205*.
Remove from the Pan and cool on a wire rack.
Completely cool before Slicing. I freeze the slices. 



(***FOOTNOTES 1 ***)

You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanthan Gum to the Recipe. I now use Bob's Red Mill One for One Gluten Free Flour Mix - a total of 3 cups skipping the Sorghum.  


Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits
I got this recipe at the Gluten Free Expo.


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I use a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.

I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.



(***FOOT NOTE 2***)
During the cold months I rise my breads by the wood stove.
When we are not using the wood stove I rise my breads in the Microwave:
Take a kitchen towel and wet it with water
Heat in the microwave 1-2 minutes or until very hot
Place the Bread pan on top of the Hot/Wet towel in the microwave and let rise.
Do not open the microwave during the rising. If the bread didn't rise sufficiently..remove the bread pan,,
Re-wet the towel and Re-heat for 1-2 minutes.. place the bread pan back into the Microwave until fully risen.

ENJOY!!!