high rising gluten free bread

2  cups		brown rice flour
2/3  cup		potato starch (this is NOT the same as potato flour)
1/3  cup		tapioca starch
3  tablespoons		sugar
2  teaspoons		instant yeast
1-1/4  teaspoons		salt
1-1/4  teaspoons		xanthan gum
1  cup		warm milk
1/4  cup		butter, softened to room temperature
3		large eggs

Tip: For nutritional information on all the ingredients in high rising gluten free bread just click on each ingredient name. Then adjust the serving size for any high rising gluten free bread ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

1)Combine all of the dry ingredients in a mixing bowl, or the bowl of your stand mixer. I've made this using both the KitchenAid and a hand mixer. Both methods work well, admittedly the stand mixer is much easier.

2)While using an electric mixer (hand mixer, or stand), slowly pour in the warm milk. The mixture will be mostly crumbs at first, but once all the milk is added, it will begin to come together. Add 4 tablespoons of softened butter and beat until thoroughly blended.

3)Add the eggs, one at a time. Beat the mixture after each egg is added, until it is thoroughly integrated before adding the next one. Once you’ve added all the eggs, beat the mixture at high speed for 3 minutes. This adds air to the thick batter, which helps take the place of the missing gluten as far as structure is concerned. It will create a much fluffier loaf of bread, similar to store bought varieties.
At the end of 3 minutes, the batter will look like thick, heavy buttercream icing: smooth and silky. It should not look at all like a typical yeast dough. The dough will be very sticky, and feel a bit gritty if you rub some between your fingers. Scrape the sides of the mixing bowl and leave the batter right in the bowl to rise for the first time.
4)Lightly grease a 8 1/2” x 4 1/2” loaf pan with butter. Gently stir the batter down. Scrape it into the prepared pan. The dough should still be wet and not at all knead-able. It reminds me of a very thick brownie batter at this stage. Using dampened fingers, or a wet spatula or bowl scraper; smooth the top, eliminating as many wrinkles, bubbles or creases as possible. The smoother your loaf is before this final rise, the smoother it will be once it’s baked. After the dough rises and bakes, the top of the loaf will look very much the same as it looks when you finish smoothing it out. It is worth a minute or two of effort to make it as smooth as possible now.