Roxi's Gluten-Free Bread
Preheat oven to 100 degrees (or warm).
In a small bowl, soak 1/2 C. of rolled oats in hot water for 10 minutes. Drain. Set aside.
3/4c. warm water in a measuring cup. Add to this:
2 Tbs. Organic sugar
1 Tbs. yeast
Combine these dry ingredients in a big mixing bowl:
1/2 C. white rice flour
1/2 C. brown rice flour
1/2 C. tapioca starch
1/2 C. corn starch
1/4 C. powdered milk
2 1/2 tsp. Xanthum gum
1 tsp. baking powder
1 tsp. salt
Beat all these together in a small mixing bowl:
2 egg whites
2 tsp. cider vinegar
2 Tbs. olive oil
1/4 C. honey
By now your yeast should be trying to crawl out of the measuring cup. Add it, the oats and the wet ingredients to the dry ingredients and mix with a mixer. Once combined stop the mixer and scrape down the sides. Now mix on a medium setting for 4 minutes.
Spoon into a buttered bread pan. Smooth the top as best you can. Place it into the preheated warm oven and let it rise until it is just past the top of the pan. If you let it rise too much it may fall after baking.
Once it is risen, turn the heat up to 300 degrees and bake until it is brown and sounds hollow when tapped. Let it cool completely before slicing. Store it in a plastic bag in the refrigerator. It's especially good toasted.