Cornstarch bread for Marty

May 13, 2001

Here is the recipe, it was posted here a while back and I saved it.

In answer to your questions , I never even thought about freezing the

dough so I havent tried, but good question. As for freezing the

bread, this I tried and it was just not as good as fresh took on the

same consistincy of most gf/cf breads, not like the wonderbread it

reminds me of fresh. 1 and 1/4 cup cornstarch, 4 TBLS potato starch,

1 TBSP rice flour, 2 and 1/4 tsp yeast, 3/4 tsp xantan gum. Mix above

ingredients together, add one cup HOT water 1 egg white, 1/8 cup

sugar, Mix with mixer for two minutes on highest speed. cover with a

towel and let rise for 15 minutes, then add 1 and 1/4 Tbls veg oil

and 3/4 tsp salt. Mix one minute. pour into oiled bread loaf pan.

Cover and let rise to top af pan. You can wet your finger tips and

smooth the top of the bread for a prettier loaf. Bake at 425 for 20-

25 minutes. Key to do . Cover with a towel and let cool IN the pan

for at least ten + minutes. The bread is so light and airy it will

fall if taken out of the pan before cooled. The top of the bread is

heavy and the pan helps hold its shape. Use an electric knife{if you

have one} to cut into sandwhich size pieces. Keep refridgerated for

storage. The unused portion is good for french toast. But do keep in

mind it is only good fresh. Hope you enjoy! F

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