Dream bread for all gluten allergic or celiac patients.Easy to make from start to finish. Flavorful, soft and spongy bread which can be used any preferred way.
Grease the base and sides of a 9x5 loaf pan.
In a large mixing bowl combine chickpea flour, corn flour, tapioca flour, xanthan gum, salt, brown sugar, cream of tartar and instant yeast. Stir well with a whisk.
Add eggs and oil to the dry ingredients and mix well using an electric beater fitted with dough hook attachments or mix in a stand mix with dough hook.
Pour in hot water and mix well with the electric mixer on a medium speed for at least 5-7 minutes. This is important because these flours take slightly longer to blend with other ingredients. Even after this long mixing the mixture will NOT look like dough.
Transfer the mixture to the prepared greased pan. This mixture would look more or less like a soft cookie dough. Smooth out the top with a rubber spatula.
Cover loosely with foil or kitchen towel and let it proof for an hour. The mixture will rise about 1- 1 1/2 inches above the sides.
Preheat the oven at 375 F/ 190 C.
Remove the foil or kitchen towel, place the pan in the middle of the oven and bake for 35-40 minutes. (Rotate the pan after first 20 minutes to ensure even baking) The top will be well browned.
Remove from the oven. run the flat side of a knife along the edges of the pan to release the bread and carefully take the bread out of the pan. I prefer taking the bread out quickly so there would be no moisture at the bottom during cooling process.
Brush with melted butter if required. Place on a wire rack and let it cool completely, about 3 hours) before slicing.
It stays well in the refrigerator for 4-5 days. I keep the whole loaf and slice as required.
To freeze, slice and wrap each slice separately.