This recipe is ever-so-slightly adapted from Food.com.
Author: Jen Campbell
Recipe type: Bread
Cuisine: American
Serves: 1 loaf
Ingredients
1 cup warm water
3 tablespoons sugar
2¼ teaspoons active dry yeast
2 cups tapioca starch
1 cup sorghum flour
⅓ cup dairy-free soy, rice, or coconut milk powder (can sub a vegan protein powder)
1½ teaspoons xanthan gum
1 teaspoon baking powder
½ teaspoon salt
2 eggs
3 tablespoons oil
½ teaspoon cider vinegar
Dairy-free buttery spread or oil, for brushing
Instructions
Pour the water into a large bowl. Sprinkle in the sugar and yeast, and let it sit and proof for 5 minutes. If the yeast is fresh enough, it should foam or lightly bubble.
In a medium bowl, whisk together the tapioca starch, sorghum flour, “milk” powder, xanthan gum, baking powder, and salt.
In a small bowl, whisk together the eggs, oil, and vinegar until combined.
When the yeast mix is foamy, and the flour mixture and the egg mixture. Stir or beat with a hand mixer on low until the flour is incorporated. Continue to stir and beat until smooth.
If using a bread machine, scrape the batter into your bread maker insert and set the machine for sweet bread with a medium crust. After the final kneading, smooth the top with a spatula. Remove the bread to a wire rack immediately when finished or it will turn soggy. Brush the top of the crust with a little butter spread or oil to keep it soft.
If using an oven, scrape the batter into a greased loaf pan lined with parchment paper (hanging over the long sides for easier release). Lightly cover the pan and let the batter rise in a warm space for about 30 minutes. Preheat your oven to 400°F. Bake the bread for 10 minutes then tent it with foil. Bake for 40 to 45 minutes, or until browned and firm. Remove the bread to a wire rack immediately when finished or it will turn soggy. Brush the top of the crust with a little butter spread or oil to keep it soft.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/gluten-free-dairy-free-yeast-bread