Tried and tested... the kids and I approve.
A great tasting gluten free bread machine recipe made with oat flour, perfect for sandwiches!
1 1/8 cup water
1/4 cup light extra virgin olive oil (or oil of choice)
1 teaspoon gluten-free apple cider vinegar (I used Heinz)
4 extra-large eggs, at room temperature
2 Tablespoons honey
1 teaspoon fine sea salt
1 1/4 cups + 3 1/2 Tablespoons gluten-free oat flour (4 oz.)
1 cup + 1 1/2 Tablespoon potato starch (5.2 oz.)
1/2 cup + 1 Tablespoon + 1 teaspoon tapioca flour/starch (3.0 oz.)
1 Tablespoon + 1/2 teaspoon xanthan gum (use corn-free brand or guar gum, if needed)
1/4 cup non-fat instant dry milk (or use non-fat milk instead of water)
2 1/4 teaspoons instant dry yeast
1. Add the ingredients above in the order listed to the bowl of your bread machine (while removed
from the machine).
2. For programmable bread machines without a gluten free setting, set the machine to the following
settings: Crust: Medium; Keep Warm: 0; 1st Knead: 5; 2nd Knead: 10; 1st Rise: 40; Punch: 10; 2nd
Rise: 10; Shape: 5; 3rd Rise: 40 (35 is what I'll try next); Bake: 65 minutes (or longer).
(I used Basic 1 program on my Oster Machine)
3. After about 1 minute mid the first kneading, help remove the flour from the sides of the machine by
scraping them with a rubber spatula. This take about 15 seconds. Let the machine do the rest.
4. Once baked, remove the kneading peddle, if still in bottom of bread, transfer to cooling rack to cool
completely, about 2 hours.