I just realized today as I was going to make more bread for Abby that I forgot to type in an ingredient on the post I did for gluten free bread a few days ago. I've corrected it now, but I'm really sorry if anyone has tried the recipe and it hasn't worked out because of my mistake. :( There should have been an additional ingredient of:
3 Tablespoons butter or margarine (softened)
Oh, my mother-in-law tried the recipe for the GF bread and it turned out well for her too. The second loaf I made today for Abby turned out as well.
While we're on the subject of gluten-free baking, here is a recipe for a flour blend that I have been using for Abby's baking. It doesn't have the exact same texture as wheat flour, but from what I've heard, that's pretty normal for gluten free baking.
I just mix this up and use it cup for cup in any of my baking recipes.
Gluten Free Flour Mix
2 cups brown rice flour (we've used white rice and that works too)
2/3 cup potato starch
1/3 cup tapioca flour
Mix all together and store in an air-tight container. Be sure to give it a good shake before using to mix it up again.
You still have to add guar gum or xantham gum to your baked goods. I usually add 1 teaspoon of guar gum per cup of flour used in a recipe.
This makes 3 cups of flour. That will last us for about 2 weeks with only a toddler eating gluten free. This recipe is easy enough to double or triple even if you need more flour. I used it on Sunday to make a cake for my Sunday school class and no one seemed to notice the taste difference.