Multigrain Sandwich Bread (Gluten Free & Dairy Free)

• 2 teaspoons active dry yeast
• 2 tablespoons sugar or 2 tablespoons fructose, divided
• 1 cup warm rice milk (110 degrees) or 1 cup soymilk (110 degrees)
• 1 12 cups sorghum flour
• 1 12 cups potato starch or 1 12 cups cornstarch or 1 12 cups arrowroot
• 1 cup tapioca flour
• 12 cup cornflour or 12 cup almond flour or 12 cup bean flour or 12 cup chestnut flour
• 14 cup rice bran (or oat bran if you are not allergic)
• 14 cup almond meal
• 2 teaspoons xanthan gum
• 1 teaspoon salt
• 14 teaspoon potato flour (NOT potato starch)
• 2 large eggs (or equivalent egg sub.)
• 3 tablespoons canola oil or 3 tablespoons olive oil
• 1 teaspoon vinegar

1. Greas 8x4-inch nonstick loaf pan.
2. In bowl, combine yeast, 2 tsp of the sugar, and warm milk and set aside to let yeast foam, 5-10 minutes.
3. In large bowl of a Bosch or Kitchen-Aid mixer, using beaters (not dough hooks), combine remaining ingredients, including remainder of sugar and the yeast mixture.
4. Blend on low, then at medium speed for 1 minute, scraping down sides of bowl with spatula as necessary.
5. Place dough in prepared pan.
6. Smooth top of dough with wet spatula.
7. Cover and let rise in warm place (75-80) for 30-40 minutes (mine took closer to 50 minutes), until dough is level with top of pan.
8. Bake at 375 F for 50-55 minutes (do not underbake), covering with foil after 10 minutes to prevent overbrowning (important step!
9. ).
10. Tap loaf with fingernail to check for doneness.
11. A crisp, hard cound indicates a properly baked loaf.
12. Turn out onto wire rack and cool thoroughly before slicing with electric or serrated knife.
13. NOTE: Bread will be heavier and denser without eggs.
14. Makes 1 loaf.

active dry yeast, sugar, warm rice milk, sorghum flour, potato starch, tapioca flour, cornflour, rice bran, almond meal, xanthan gum, salt, flour, eggs, canola oil, vinegar

Taken from www.food.com/recipe/multigrain-sandwich-bread-gluten-free-dairy-free-390252 (may not work)