Oh happy day!
First, a link to the wonderful recipe which I (barely) modified to make bread that doesn't taste like playdough, isn't gummy and is nice and soft. Kathy, I adore you. :)
Edited: Re-reading this, it sounds like I'm saying Kathy's original recipe is gummy and tastes like playdough. That was not my intent and, based on my minor variation of her bread recipe, I would say that's highly unlikely. I had to add this though as I suddenly felt a horrible case of foot-in-mouth.
Now, you have a choice when you go to make this bread. You can use your muscles and a wooden spoon and beat the dough really well, you can use your hand held mixer and beat the dough really well or you can throw it in a nice stand mixer like Kathy has. I opted for B since I'm a weakling and don't have a stand mixer- if you choose to do so as well, be aware that you need to keep an eye on the dough to make sure it doesn't sneak up the mixing blades to gum up your mixer itself. I'm not sure if dough hooks would work on this or not, but it's a possibility I intend to explore. :)
Jacqueline Threw Kathy's Bread in the Oven Finally ;)
1 cup sorghum flour
1 cup white rice flour (I was out of brown)
3/4 cup sweet potato starch
1/2 cup tapioca starch
3 teaspoons xanthan gum
1 teaspoon baking soda
1/4 cup brown sugar
1 teaspoon sea salt
2 1/4 teaspoons instant yeast
3 tablespoons ground flax plus 9 tablespoons hot water (aka 3 flax eggs)
1/3 cup light olive oil
1 1/2 cups rice milk
1 teaspoon white rice vinegar
Whisk the dry ingredients all together. Throw all the wet ingredients in. Now's the time to make your choice from above. Mix the dough really well- it will look very much like wheat bread dough does before you add the second half of the flour, for those of you who have baked glutinous bread before. It has a really nice satiny texture to it. Now take the bread dough, and place it in a well-greased 9" x 5" bread pan. You will likely to have to scrape it out of the bowl for this step. Now that it's in the pan, you want to smooth the top. Small bumps are okay, they'll flatten out as the bread bakes, but larger bumps should be avoided. It doesn't affect the taste at all of course, but it will allow the "illusion" of wheat bread all the more. :)
Place the loaf pan someplace warm to rise for an hour. Preheat your oven to 375F (190C) and place the loaf pan in to bake for 50 to 60 minutes (Kathy's blog says 55 to 60 but mine was done at 50). Allow to cool on a wire rack and enjoy! I sure did!
Edited: This bread kept well overnight, on my counter wrapped in a tea towel, and makes fantastic toast with a nice crumb. Nice and crunchy and not all dried out like many other recipes I've tried.
Gluten-Free Almond Flour Cookies
12 hours ago