The simple gluten free bread recipe that did the impossible!

 The following recipe is loosely based on one I found on a website attributing it originally to 'gluten free bread in 5 minutes a day,' but after doing a tremendous amount of math and tinkering with it excessively, I'm not sure it is even related to the original anymore.  That process involved using a ton of ingredients, made a vast amount, and then you left it in the fridge for days or a week or two.  My distant cousin is much less complicated or lengthy and makes only one loaf, and it even did the impossible, it beat out real wheat bread at the county fair!  My son took it as a 4-H project and took grand champion, but maybe part of the triumph was his knowledge of gluten free baking (50% of a 4-H project is what the kid knows/did and the rest is based on the final presentation or product) rather than any innate virtue in this particular loaf, but it is now the staple recipe at our house from bread to pizza crust.  It is the recipe labeled 'artisan bread' in my Haphazard Guide to Gluten Free Baking, with a few changes, I'll have to update it at some point too.  Feel free to substitute your preferred flours and starches or change the proportions (though your results may vary) for your tastes and what you have on hand, enjoy!

Whisk together:

• 1/2 cup corn flour
• 1 cup oat flour
• 3/8 cup millet flour
• 3/8 cup brown rice flour
• 1/3 cup corn starch
• 1/2 cup tapioca starch
• 1 Tbsp ultratex 3 (modified tapioca starch, feel free to leave out but it won't rise or brown as nice)
• 1 tsp instant yeast
• 1/4 cup sugar
• 2 tsp xanthin gum
• 1/2 tbsp salt

Add:

• 2 egg whites
• 2 cups of water (may need a tad more if necessary)

Blend with a danish dough whisk, a large fork, or a high power mixer until well blended, batter pulls away from the sides of the bowl, and it forms a sticky, ill-formed clump in the bowl.  Pour into a 2 quart oven safe mixing bowl sprayed with cooking spray or use two small bowls for two smaller loaves or a traditional bread pan.  Cover and allow to rise in a warm place (I turn the oven on to 165 and pour some water on the bottom then turn it off) for an hour.  Bake at 385 for about 45 minutes, remove to a wire rack and wrap in a towel to cool completely before slicing.  If using for pizza crust, allow to rise in the mixing bowl and transfer to pizza pan and prebake before topping.  You can make this into a bread mix by combining the dry ingredients and placing in a gallon plastic bag for travel or future use, store in the fridge.