Gluten-Free Sandwich Bread

2 cups brown rice flour (white will work if it’s all you have)

1 cup tapioca starch

3/4 cup potato starch

1 3/4 teaspoons xanthan gum

2 packets active dry yeast

1/2 teaspoon baking soda

1 teaspoon salt

2 tablespoons honey

1/4 cup oil

1/2 cup sour cream

1 cup hot water (not boiling!)

1 large egg + 1 more for egg wash

In a large bowl, sift together all the dry ingredients including the yeast. In a separate bowl, combine the egg, oil, honey and sour cream until well mixed; then add the hot (not boiling) water. Add the liquid mixture to the dry ingredients in a few batches, incorporating the liquid between each addition.

Preheat the oven to 350 degrees. Place the dough in a greased and parchment lined loaf pan in a warm place (I usually place mine on top of the stove as the oven heats up). As soon as the dough has risen to about twice its bulk, it is ready to bake, usually about 15 minutes. Be sure not to let it rise so much that it spills over the top of the pan.

Gently brush the top of the risen dough with an egg wash (one beaten egg plus about 1tbsp water) before placing it in the oven. Bake for 45-55 minutes, or until a toothpick or skewer comes out clean. Allow the bread to cool completely before you slice it, or it will be too sticky to slice!

This will stay moist and delicious stored in a plastic zipper bag for about 3 days. After that, slice it and put it in the freezer for easy access. Enjoy!