3 c brown rice flour
¼ c soy flour
½ c potato flour
½ c tapioca flour
1 ½ tsp sea salt
2/3 c turbinado sugar
2 T Guar Gum
2 T active dry yeast
3 ½ c warm soy milk
½ c canola oil
2 tsp vanilla
Mix all ingredients except soy milk, canola oil & vanilla. Add soy milk, canola oil and vanilla into flour mixture. With a hand mixer or stand mixer on a low speed, gradually blend and beat about 10 minutes. Divide the dough into two. Transfer into two oil bread pans. Allow to rise for 1 hour in a warm place. Bake at 375 degrees for 35-45 minutes. Use a toothpick to test for doneness. When baking is complete, remove the pan from the oven and wait for 10 minutes before removing the bread from the pan. Cool on wire rack before slicing. Delicious!
Gluten-Free Lunch Meat
