gluten-free bread advice needed
I am wondering if I can get help with a yeasted gluten-free bread recipe. My son just started an outdoors program during which the kids are supposed to help bake bread in wood fired oven. There are children in the program with allergies to gluten, nuts (my son), eggs and dairy, and as a bread-baker I (perhaps foolishly) volunteered to figure out a recipe for some bread for them to bake that would be suitable for all children. I found this recipe (see below) on-line, and it was described as outstanding and nutritionally good for being gluten-free. Problem is, it includes eggs. I want to figure out a modification, but I do not have any experience with gluten-free breads. Can someone help me out? As I mentioned, no eggs or dairy can be used in the dough.
As a sidenote, I saw some references to gluten-free sourdough on this forum, but the recipes looked involved and I am afaraid I do not have the time to figure out all the tricks. But if you know of a simple way to make a gluten-free sourdough, I would love to know too! The amount of added starch in the yeasted formulas is somewhat scary to me.
Thank you in advance!
GLUTEN-FREE MULTIGRAIN MIRACLE BREAD
1/2 cup brown rice flour
1/2 cup sorghum flour
1/4 cup amaranth flour
1/4 cup tapioca starch
1/4 cup cornstarch or arrowroot starch
1/4 cup flax seed meal (ground flax seeds)
3 teaspoons xanthan gum
2 teaspoons active dry yeast
1 teaspoon salt
2 additional egg whites
1 cup water, room temperature
2 tablespoons vegetable oil
2 tablespoons honey
2 teaspoons apple cider vinegar
Preheat the oven to 200F.
Sift the flours, yeast and all other dry ingredients together into a medium bowl. Stir in flax meal and combine.
Combine the wet ingredients in a separate large bowl using a hand-mixer on low or medium speed. When fully combined, slowly add dry ingredient mixture and mix until fully blended, with no lumps. Scrape the sides regularly.
Grease a 9x5" bread pan, and pour the dough into the pan. Turn off the oven and immediately place the pan in it. Do not open the door again, if possible. Allow the dough to rise for 90 minutes. It should rise to the very top of the pan.
Increase heat to 350F and bake for approximately 40 minutes. The crust should be golden-brown. Allow to cool slightly before removing it from the pan to finish cooling. Do not slice until the bread is no longer hot.
This loaf does not need to be frozen, but if there are leftovers after a few days, place slices in airtight bags and freeze.