Gluten Free Egg Bread
My daughter has POTS syndrome an autoimmune disorder that causes her to feel dizzy pretty much all the time. In a quest to feel better she has discovered diet can make or break her day. Sugar and processed flour go straight to her blood stream and multiply her symptoms until she is completely incapacitated. So the quest for a yummy Gluten free bread has been a journey. I have thrown countless loaves away that didn't rise or tasted just yucky. This was our first success at Gluten-Free Bread that is light and fluffy, good for you and tastes great. The bread can be enjoyed by the entire family. I found it in my Vitamix cookbook and changed just a few things.
2 C white rice ( if you don't have a vitamix you can buy rice flour which is the equivalent of 2 1/2 cups)
1 1/2 tsp salt
1 T xanthan gum
1 3/4 C tapioca starch ( buy in bulk as it is costly in the flour section)
1 2/3 C warm water
1/4 C agave nectar
1 1/2 T dry yeast
1/4 C olive oil
1 tsp apple cider vinegar
3 whole eggs and 2 egg yolks
Add rice, salt and xanthan gum to blender and secure lid. Blend until your reach a fine flour. Add tapioca starch and blend, set aside. In a separate bowl combine the water, agave, and yeast- allow to sit for 5-10 minutes. Add the oil, vinegar and egg yolks and blend. Add dry ingredients and mix well. This dough is not the kind of dough you kneed it will be very moist. Divide the dough with a spatula and and pour into two greased 9" x 5" loaf pans. Cover and let rise for 30 minutes. Bake at 375 for 30 minutes. Let cool and slice.
This bread also makes amazing rolls - it will yield 24 rolls. Adjust the baking time to 12-15 minutes