Gluten & Dairy Free Miracle Sandwich Bread

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• 3 tablespoons honey
• 1 1/4 cups warm water (between 110 - 115 degrees f)
• 2 3/4 active dry yeast (not instant yeast)
• 3 eggs, at room temperature
• 3 tablespoons olive oil
• 2 teaspoons apple cider vinegar
• 2 cups brown rice flour
• 1/2 cup tapioca starch
• 1/2 cup arrowroot
• 1/2 cup blanched almond flour
• 2 3/4 teaspoons xanthan gum
• 1 1/4 teaspoons sea salt

Recipe

• 1 in a small mixing bowl, combine the honey and the warm water; mix until the honey is dissolved. sprinkle in the yeast and give it a quick stir to combine. allow to proof for 10 minutes (set a timer!) - no more, no less time. make sure you have the other wet and dry ingredients mixed and ready to go when the 10 minutes are up!
• 2 using a heavy duty mixer, combine the dry ingredients.
• 3 in a separate mixing bowl, whisk together the eggs, oil, and vinegar.
• 4 when the yeast is done proofing, add the wet ingredients to the dry. stir until it's a little paste-like, then add the yeast mixture. using your mixer's low speed setting, mix for about 30 seconds. scrape the sides of the bowl then mix on medium for about 2 minutes or until the dough is smooth. (you may need to stop your mixer and scrape the sides of your bowl a few more times.).
• 5 pour dough into a parchment lined and well greased 9 x 5" bread pan and cover with plastic wrap. allow to rise for 45-60 minutes (check the loaf 30 minutes into rising. when the dough is close to hitting the plastic wrap, remove it; allow the dough to rise the remaining time uncovered.) when the dough is just starting to crest the top of the pan, bake for 30 minutes in a preheated 375 degrees (f) oven.
• 6 remove loaf from pan and allow it to cool on a wire rack.
• 7 enjoy it!