Yes, I actually found some gluten-free bread that is fantastic...well, actually I didn't find it, my neighbor Michelle gave me some, she's helped me so much as I adjust to this new diet. Her family is also gluten-free, she and both of her kids are gluten intolerant, and her son is also sensitive to milk, eggs, soy, and yeast...so, she is very creative with her cooking. Anyway, this recipe is fantastic, it smells like real gluten bread cooking in your house, and it tastes like it, too! It has a nice chewy, yes chewy!, texture, it's fantastic plain and in sandwiches...make your bread from scratch, it's worth it.
Ruth’s Gluten-free Bread
¾ C brown rice flour
2/3 C potato starch
2/3 C tapioca flour
2 tsp potato flour
2 ½ tsp xanthan gum
2 tsp egg replacer
1 tsp salt
2 tsp (1 pck) unflavored gelatin
1/3 C almond meal (or grind up some almonds)
1 tbsp sugar
1 tbsp yeast
Put yeast on top of powder mixture
Stir together in separate bowl:
1 ¼ C warm water
1 tsp vinegar
1 ½ tsp olive oil
Pour on top of yeast and let it sit for three minutes.
Mix everything together on low speed.
Add two egg whites
Mix until combined and beat on high speed for five minutes.
Grease a loaf pan
Spoon into pan and let rise for 20 min. (texture is really sticky, thick)
Smooth it out with wet fingers or greased spatula
As bread is rising, preheat oven to 400 degrees
Bake for about an hour, covering with aluminum foil after first 10 minutes.