Gluten Free White Bread

This recipe is really good. The bread makes great sandwiches. It even holds up for french toast! It also works well drying out to make bread crumbs.

GF White Bread

2 1/2 C all purpose gf flour (Tom Sawyer brand)
1+ tsp all purpose gf flour (to dust pan)
1 tsp baking powder (Rumford brand)
1/2 tsp sea salt (Redmond Realsalt brand)
3 tsp yeast (Bob's Redmill brand)
3/4 C plain kefir (Helios brand)
1/2 C almond milk (Almond Breeze brand - original flavor)
2 Tbsp butter
2 Tbsp honey (unprocessed)
2 lg eggs (beaten)
Crisco (to grease pan)

Mix all dry ingredients in med size mixing bowl including yeast. Set paper plate or towel over bowl and set aside in warm area for 1 1/2 hour. Preheat oven at 340 degrees. Warm all liquid ingredients in small sauce pan on low heat. Don't let liquid get over 110 degrees. Use thermometer to check. Stir frequently as kefir scalds easily. Pour liquid mixture into dry ingredients. Stir until all lumps are gone (about 5 min or more). Grease and flour glass bread pan. Pour batter into pan. You can use a wet spoon to smooth out the top of the batter if you want it to look nicer, but its not necessary. Let rise until center is 1 inch below the top of the pan. It rises quickly so keep an eye on it. Bake for 40 min at 340 degrees. Let cool in pan for 15 min on drying rack. Remove bread from pan and cool right side up on the drying rack covered with a light towel to keep moisture in. Let the bread cool for about 2 hours prior to slicing to retain moisture and to allow it to set up.

*hint* Stores well in refrigerator - re soften in toaster oven or toaster. Can also slice the bread, put wax paper between slices & store in deep freeze for a short time.