#8's the {charm}.

I EFFING DID IT!!!!!  WAHOO!!!!!

See my gorgeous loaf of bread so perfectly golden brown?  It freaking took me 8 diligent tries (and a handful more of naughty cuss words) to come up with a *new* bread for G.  I challenge ANY of you to take on GF baking without the use of eggs, sugar or yeast.  I went through so many awful GF bread recipes, and I'm still baffled on why those homemade breads had people commenting on OPP's Blogs like they were, well, "the best thing since sliced bread" (like how I got to use that saying?).  People, people, people, as I bow my head and shake it ever so slowly to show my disappointment in all you who feel GF has to taste like crap, I bring you.....

BREAD!!!

Yes, this bread is so allergy friendly and tasty even your picky eater will eat it up yum!  So, are you GF too? Well, here is a lesson (ok, the recipe) on how to make what GF bread should taste like.....

1 c potato starch (can sub for tapioca starch but NOT Arrowroot-trust me)

1 c brown rice flour

1 Tbls flax meal

1 tsp xanthan gum

4 tsp baking powder (yes, 4!)

1/2 tsp baking soda

1 tsp salt (can go down to 1/2 tsp if you'd like, but no less, IMO)

4 Tbls cold butter substitute of choice

1 c buttermilk sub (1 c favorite milk sub w/1 Tbls lemon juice or white vinegar mixed in-allow to sit for a couple of minutes to percolate and say their "I do's")

2 frothy egg whites (OR, if you need egg less bread such as moi, boil 1 c water and dissolve one packet of Knox gelatin in it.  Use 4 Tbls worth of this mix to equal the egg whites but don't throw the excess out, heavens no!  Pour it in a air tight container and put it in the fridge, you can melt it back down for later use!).

NOW:

1: In a medium bowl, throw all your dry ingredients in and whisk up to combine.  

2: Add your cold butter and w/a pastry cutter or two knives work the dough (like you make biscuits) till you get a crumbly texture.

3: Add your eggs OR 4 Tbls gelatin mix into your milk and give a quick stir.

4: Pour your milk mixture in and stir till combined.

NOW:

This is where things get a little funky....If you let the batter sit in a warm spot for a few minutes, it will actually get a little puffy!  This is when you add the batter to your prepared bread pan for best height results.

CRAP (I almost forgot!):

Preheat your oven to 350 and grease your favorite bread loaf pan however you see fit.

NOW:

Bake that loaf like you mean it for 50 minutes.  No more, no less, it's perfect I tell ya!

If you bake this bread and love it, let me know!!

XOXO, Heather

P.S.: This bread is so fabulous, you can even slice it straight out of the oven for warm, butter smothered, jam kissing (sugar free of course) awesomeness!