First, you catch a rabbit...no, wait, wrong universe....what I meant to say was,
FIRST, YOU BUY A THERMOMETER!
One of the keys to success with this recipe, or most other bread recipes, is having items at the correct temperature. For one thing, all the ingredients listed below should be at room temp (put the eggs in warm water for a while if they're straight out of the fridge), and where exact temps are listed, follow them. I've made some muddy-textured brick-like gluten free bread, but this is not that! It has a crisp crust and finely-textured crumb.
My friend Beth said, after tasting it, "You know, bread is a good house gift when you come for the weekend." Not a bad response, I thought! Warning: baking four loaves a week is part of what got me to 20 lbs above my normal weight--eat in moderation, if you can! Let me know how it worked out for you.
NUTRITIONAL INFO BASED ON 10 SLICES PER LOAF
(RECIPE MAKES 2 LOAVES)
1 1/2 T sugar
1 1/2 c water, 110 degrees (lukewarm)
1c sorghum flour
1c brown rice flour
1T xanthan gum
2 tsp salt
2T olive oil
1 tsp vinegar
3 egg whites
Heat oven to 350 degrees.
Mix sugar, water and yeast in small bowl.
Mix salt, xanthan gum and flours on low, in mixer.
When yeast mixture is foamy, add to flours.
Mix egg whites, oil and vinegar in medium bowl.
Add to mixer bowl.
Mix on high for 4 minutes.
Oil cookie sheet or french bread forms.
Dust with cornmeal.
Ladle batter into forms or onto sheets.
(One loaf per sheet if using cookie sheets.)
Spray loaves with cooking spray.
With cool, wet spatula, smooth tops of loaves.
Cover and let rise to double in warm place.
(I use top of stove as oven heats.)
Make angled cuts in loaves with razor blade.
Bake until internal temperature is 200 degrees, about 1 hr.
Cool to room temp, out of pans, before slicing.