Gluten Free Bread recipe

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This past summer, we were able to travel in Spain with our 6 year old grandson, who is gluten intolerant. While in one of the local groceries, we found a ready made gluten free bread, that he loved. It was made with cornstarch as it's main ingredient. I have not found the brand any where here in the states. Even on the web, it's only available from England or Spain, and then the shipping costs make it unrealistic.
I searched the web for a recipe that used cornstarch as its primary ingredient. I found the following recipe at This flour and bread has been quite a hit with my favorite little guy! I encourage you to give it a try.

Gluten Free Flour Mix
3 parts brown rice flour
3 parts corn starch
2 parts soy flour (see notes at bottom)
1 part masa harina

1. The masa harina in the flour mix is usually available in the Hispanic sections of most Groceries, and Walmart. It is a very fine corn flour. The type I bought was a white corn flour, that says Harina de Masa on the bag (flour of corn)
2. If you are allergic to soy, or just don't like the taste, you can substitute one of the following: sorghum flour, garfava flour, or quinoa flour. I prefer the sorghum flour, as it has the least invasive taste to it. This is what I use in my recipe.
3. If you are allergic to corn, then make the following substitutions: tapioca starch instead of corn starch and almond flour instead of masa harina

I have used this flour for bread and also for cakes.

Really Good Sandwich Bread

Preheat oven to 375 degrees Fahrenheit

1 Tbsp bread machine yeast
1 Tbsp sugar
1 1/2 cup water (105 degrees Fahrenheit) the temperature is important--use a candy thermometer to measure it.
2 1/2 cups flour mix from above recipe
2 tsp xanthan gum
1 tsp salt
3 eggs
1 1/2 Tbsp oil
1 tsp cider vinegar

1. Start by combining the yeast and sugar in a small bowl. Add the water while gently stirring the yeast and sugar. Set this mixture by your oven where it is warm and let it bubble and foam.
2. Combine the flour mix, xanthan gum, and salt in a large mixing bowl and stir well.
3. In a third bowl, whisk the eggs, oil, and vinegar until the eggs are a bit frothy.
4. Check the yeast mixture. It should be foamy. If so pour the two liquid mixtures into the flour mixture. Blend the dough with a mixer for 4 minutes. This dough will climb the beaters, so have a spatula handy to help control it!
5. Scoop the dough into a large (4" x 11") greased loaf pan. Set back beside your warm oven and let it rise until it has at least doubled in size. The original recipe said that it should be 1 inch above the top of the pan, but mine never got that high.
6. Bake at 375 degrees for 50 to 60 minutes. If it starts to get too brown on top, put a piece of aluminum foil over the top and allow it to bake for the full time. The bread should be firm to the touch, and a skewer inserted into the center of the loaf should come out clean.
7. When done, remove from oven and cool on a cooling rack. When completely cool, slice with a serrated bread knife. Store sliced bread in a ziplock bag in the refrigerator or freezer.