Like most people with celiac, I find white bread is one of the foods our gluten-free family misses the most. I created this after much trial and error in trying to make a bread that tastes like real wheat bread.
Grease a 9x5-inch loaf pan.
Dissolve yeast and sugar in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 to 10 minutes.
Combine yeast mixture, rice flour, sorghum flour, potato starch, cornstarch, vegetable oil, eggs, xanthan gum, and salt together in the bowl of a stand mixer; mix on medium speed until incorporated, about 2 minutes. Spoon dough into the prepared loaf pan. Smooth the top of dough with the back of a wet spoon.
Place dough in a warm place until it has risen just over the top of the loaf pan, about 1 hour.
Preheat oven to 375 degrees F (190 degrees C).
Bake in the preheated oven until loaf is medium golden brown, about 25 minutes.
Per Serving: 222 calories; protein 3.9g; carbohydrates 34.2g; fat 7.6g; cholesterol 46.5mg; sodium 339.5mg.
Eating good breakfast to start the day had become a good habit. It’s a great way to start my day off healthfully. The sweet hit from the pickle tree wakes me up and gives me power to take on the morning. The sweetness is often vilified as the root of all disease, but sweetness is also loaded with fibre, which is best for your digestive system and helps keep you feel full all day , and not want likely grab a side food out of the street food before break .
Make fruit a morning habit is easy . Easy as put the fruit in your fridge next to the sweet drink or on the bench next to your cereal pan , or beside your coffee maker or tea kettle — about anywhere where you’ll find it. Before you eat the rest of your food , eat your fruit. If you’re not usually a breakfast person.