You Wont Believe Its Gluten Free Mock Wheat Bread

• 2- 1/2 cups Brown Rice Flour Mix (See Note Below)
• 13 cups Teff Flour
• 13 cups Cornstarch
• 23 cups Dry Milk Powder
• 1 Tablespoon Xanthan Gum
• 1 teaspoon Salt
• 1 package (7g Packet) Active Dry Yeast
• 1- 3/4 cup Warm Water (110 Degrees)
• 2 Tablespoons Canola Oil
• 2 whole Large Eggs

1. Note: For the brown rice flour mix, combine 2 parts finely-ground brown rice flour, 2/3 part potato starch, and 1/3 part tapioca starch.
2. 1.
3. Lightly grease a 9 x 5 inch loaf pan and line the bottom with parchment paper.
4. 2.
5. Combine all dry ingredients in bowl of stand mixer fitted with the beater attachment.
6. 3.
7. Add wet ingredients and mix for one minute.
8. 4.
9. Scrape down sides of bowl with a spatula, then mix on high for 5 minutes.
10. 5.
11. Spread batter into the prepared pan, and cover with plastic wrap which has been lightly sprayed with cooking spray.
12. 6.
13. Let rise for 1 hour, or until batter reaches the top of the pan.
14. 7.
15. While bread is rising, preheat oven to 350 degrees.
16. 8.
17. Bake for 55 60 minutes, or until an instant read thermometer reaches 208 degrees.
18. 9.
19. Let cool in the pan for 5 minutes, then remove to a wire rack.
20. 10.
21. Let cool almost completely before slicing.
22. For step-by-step photos, please see the related blog post!

brown rice flour, flour, cornstarch, milk powder, xanthan gum, salt, yeast, water, canola oil, eggs

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/you-wone28099t-believe-ite28099s-gluten-free-e2809cmock-wheate2809d-bread/ (may not work)