Gluten-Free Bread Machine Sandwich Bread

My oldest daughter and I started ourselves on a Gluten-free diet about a year ago after struggling with 'tummy' aches and a host of other not so pleasant symptoms of which I will spare you.  The results have been amazing!  However, this new lifestyle has not come without its struggles: from learning to decipher food labels for hours in the grocery store, to avoiding restaurants and potlucks, to turning our kitchen into a little experimental science lab of sorts.  We are slowly progressing from purchasing ready made mixes, which can be VERY expensive, to making our own bread and desserts. 

The latest time and money saving endeavor is Gluten free Bread Machine Bread.  Before you in plug in the machine, you'll need to stock your pantry with a variety of different flours.  We go through about three loaves a week between the two of us, one being a growing teenager with limited food options, mind you.  My recommendations, purchase in bulk (I like Bob's Red Mill through Amazon) Brown rice flour, Garbanzo and Fava flour, Sorghum flour, Tapioca flour, and Potato Flour.  You will also need Gluten Free Xanthan Gum (Bob's Red Mill), active dry yeast, dry milk, and organic apple cider vinegar (those with very sensitive tummy's may need to find distilled vinegar).  If you have these items in stock, half the hastle disappears.  Here is one recipe that works well,

Gluten Free Bread Machine Sandwich Bread:
3 eggs
1 2/3 cup water
3 Tb oil
1 tsp. apple cider vinegar
3/4 cup brown rice flour
1 cup Tapioca flour
1 1/2 cups of sorghum flour, or garbanzo & fava flour
1/2 cup of dry milk
3 Tb of sugar or honey
1 1/2 tsp salt
2 1/2 tsp xanthan gum
2 1/4 tsp active dry yeast

Set Bread machine on whole wheat, and light settings. 
When your bread is done, slide a knife around the edge of the pan to loosen the loaf.  It will be harder to remove than a traditional recipe but the longer you wait to remove it from the pan the harder it will be to remove.  Let the bread cool before slicing or storing.  Store in an air tight container.  If you store it before it is cool, the steam will condense and mold your bread.

Other options I'm trying...
I keep a couple of GF all- purpose flour blends on hand for brownies, and other recipes.  This one is easy and universal.
GF All-purpose flour blend 1:
2 cups white rice flour
2/3 cup potato starch
1/3 cup tapioca flour

This one is better when making cakes...
GF All-purpose flour blend 2:
2 parts brown rice flour
1 part sorghum flour
1 part tapioca flour
1/2 part potato starch

This morning I decided to make the bread recipe above with the GF All-purpose flour blend 2... except I used Garbanzo bean flour instead of sorghum since I am clean out.  More specifically, I used 3 1/4 cups of this all purpose blend as an alternative to the 3 flour ingredients, which add up to 3 1/4 cups of flour.  I also am trying different settings.  I used the dough setting instead of the whole wheat setting (to save time because we're hungry).  When the dough setting is done, push STOP, wait 5 minutes, and push BAKE on your machine.  I'll let you know how this new experiment turns out.  Good Luck! 

This post is for my little friend, Victoria, and her amazing mom....