Gluten-Free Bread

Ingredients

• 2 1/2 tsp active dry yeast
• 3 1/2 Tbsp sugar, divided
• 1/4 cup warm water, 110 degrees
• 1 1/4 cups milk, warmed to 110 degrees
• 2 Tbsp canola oil
• 2 Tbsp butter, softened, plus more for bread pan
• 3 large eggs
• 1 Tbsp lemon juice
• 2 cups white rice flour
• 1/2 cup tapioca flour
• 1/2 cup potato starch
• 1/3 cup cornstarch
• 1 Tbsp xanthan gum
• 1 3/4 tsp salt
• 1 tsp baking powder

Directions

1. Add the yeast to the bowl of an electric stand mixer with 1/2 tsp sugar and 1/4 cup warm water. Whisk until the yeast is dissolved, then leave it alone for 5 – 10 minutes so it can proof. Add the remaining 3 Tbsp + 1 tsp granulated sugar, along with the milk, canola oil, butter, eggs and lemon juice. Attach the paddle and mix on low just until everything comes together. The butter may still look a little stubborn here, but it will work in once the dry ingredients join the party.
2. Add all of the remaining ingredients and mix on low until incorporated. Turn the mixer up to medium and beat for 5 minutes. If you have a paddle that scrapes the bowl as it runs, use it and mix on medium-low instead. Otherwise, pause now and then to scrape the sides and bottom of the bowl. Toward the end, the mixture should look like a quick-bread batter, similar to banana bread.
3. Scrape the dough into a buttered 9-by-5-inch baking dish, then use a rubber spatula to coax it evenly into both ends of the pan. With wet hands, smooth the surface and shape it into a slight dome, dipping your hands back into water as needed. The moisture on top also helps keep the loaf from drying while it rises, since it should not be covered because plastic can stick. Set the pan in a warm, draft-free spot and let it rise for 1 hour – 1 hr 15 minutes. During the last 10 minutes of the rise, preheat the oven to 375 degrees. Once the loaf has risen, handle it gently, since a firm bump on the counter or in the oven can make it deflate.
4. Bake the bread in the preheated 375 degree oven for 20 minutes. Lower the oven temperature to 350, loosely cover the loaf with foil, and continue baking for 20 minutes longer, or until it is cooked through and the top center no longer looks doughy.
5. Let the bread cool in the loaf pan for several minutes, then turn it out onto a wire rack and cool completely. When it is cool, store it in an airtight container or resealable bag in the refrigerator. Cut into 1/2-inch slices.