Gluten & Milk Free Sandwich Bread, by Laura D Field

Ingredients:
1 1/2c warm almond milk (Occasionally I use the coconut, almond milk, yet one can use soy milk as well)
3 lg eggs (approximately 3/4 cup)
1/4 c olive oil
1 tsp apple cider vinegar (you can use lemon juice)
3/4 tsp sea salt
2 Tbls sugar
1 Tbls xanthan gum
1 tsp guar gum
3/4 tsp soy flour
1 Tbsp potato flour
3 c. Gluten Free all purpose flour (I use Red Mill)
2 Tbls (1 pkg) active dry yeast

Have all ingredients set at room temperature.  After pulling all ingredients out, I went for a 40 min. walk, giving them time to warm to room temperature.  I also used my Kitchen Aid mixer.

1.  Measure out almond milk in measuring cup and let sit.
2.  Measure out eggs in cup and let sit.
3.  Measure out olive oil in cup and mix in cider vinegar, then let sit
4.  Measure out all dry ingredients in bowl (excluding the yeast) and gently stir and set aside.

NEXT:  Mixing Things Up

Now that the liquid items are at room temperature...
5.  Place room temperature eggs in mixer and blend at high speed until frothy (about 1 min)
6.  Add olive oil with cider vinegar, and mix at moderate speed
7.  Add the almond milk while continuing to mix at moderate speed.
8.  Add all dry ingredients, that were previously mixed together, immediately followed by the yeast, into the mixing bowl with the liquid ingredients, at a moderate speed until mixed through.
9.  Mix until the mix is a smooth texture.  It will stay together, yet loosely compared to regular, gluten bread. You will not need to kneed the bread.

Ready to Rise:
10.  Take your mixture and pour into your bread pan, smoothing out the dough so that it looks round like a bread load will look (well, as close as you can).  Use a spatula for this process, and if necessary, dip the spatula in warm water a few times to get the smooth look.
11.  Place plastic wrap over the load and place in a warm, draft-free place.  I place mine in front of the window where the warmth of the sun aids in the rising process.

Ready to Bake:
12.  Once the load has risen to the top, or over the top of the loaf pan (depends on the size of your load pan), preheat your oven to 375
13.  Once the oven has been preheated, remove the plastic covering on your loaf, then insert load pan into the oven and set for 30 minutes.
14.  After 30  minutes, brush the top of your load with a milk free butter or spread, then cover the top with an aluminum foil tent (I used the sandwich aluminum sheets I had on hand as it was a perfect size).
15.  Bake for an additional 20-30 min.
16.  Remove from oven and cool for 10-15 min., then place on a wire rack to complete the cooling process.

17.  ENJOY!!

NOTE:  By leaving a load of bread in the load pan, your bread will maintain too much moisture, so it's important to remove for a nice sandwich loaf.  If you leave it in a little too long, turn the loaf upside down so that it can complete cooling as well as dry out the bottom.  It should still taste delightful

NOTE:  You do not have to brush the milk free butter or spread over the top of the bread if you don't want that flavoring, but you do need to continue to bake the additional 20-30 min.