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No-Knead Gluten Free Sandwich Bread

 

1 cup tapioca starch
1 cup brown rice flour
3/4 cup potato starch
3 tbsp ground flaxseeds
2 tsp quick-rising (instant) dry yeast
2 tsp xanthan gum
3/4 tsp salt
1 1/3 cups milk, warmed
2 eggs
1 tbsp liquid honey
2 tsp light-tasting olive oil
1 tsp cider vinegar

Whisk together milk, eggs, honey, oil and vinegar. Pour over tapioca starch mixture; stir until well combined. Scrape into parchment paper-lined 8 x 4 inch (1.5L) loaf pan; smooth top. Cover loosely with plastic wrap; let stand in warm draft-free place until loaf rises just above rim of pan, about 20 minutes.

Bake in 350F (180C) oven until light golden and cake tester inserted in centre comes out clean, about 1 hour. Transfer to rack; serve warm or let cool.
Can be frozen for up to one month.