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1
Combine 1/4 cup of the warm water, 1 tablespoon of the light brown sugar, and the yeast in the bowl of a stand mixer fitted with the paddle attachment (not bread hook).
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2
Use a wooden spoon or whisk to mix well.
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3
Make sure the yeast is completely dissolved.
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4
Whisk together the flour mix, millet flour, xanthan gum, and cardamom.
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5
Set aside.
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6
In a pan, combine the mashed potatoes, remaining 1 cup water, salt, 1/3 cup of the vegetable shortening, rice milk powder, and remaining 1/3 cup light brown sugar.
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7
Mix well.
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8
Heat until warm and the shortening has melted.
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9
Let come to 110 to 115F.
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10
Add the egg replacer to the yeast mixture, stirring well.
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11
Add the potato mixture to the yeast mixture and beat on medium speed until combined, about 1 minute.
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12
Add the flour mixture to the liquid mixture in two batches, mixing well on medium speed for about 1 minute, until the dough is fully combined.
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13
Grease a 9 by 5-inch loaf pan liberally with vegetable shortening.
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14
Use a rubber spatula to turn the dough out onto a well-floured board, flour your hands well, and pat the dough into a disk 7 inches in diameter and 1 1/2 inches thick.
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15
Flip, and then pat into a rectangle about 11 inches long and 1 1/2 inches thick.
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16
Roll up, starting from the longer edge, and seal the seam tightly, pressing down lightly to press out any trapped air pockets.
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17
Make sure the seam is on the bottom.
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18
Tuck both ends of the loaf under (against the seam), so the dough will fit in the loaf pan.
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19
The dough will be soft, but dont worry, its supposed to be.
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20
Transfer to the loaf pan.
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21
Melt the remaining 1 tablespoon shortening (about 30 seconds in the microwave should do it) and use a pastry brush to coat the top of the loaf.
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22
Cover with a folded clean dish towel or cloth napkin.
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23
Place the loaf pan in a dishpan and pour hot water to come two-thirds up the sides of the loaf (or just fill your kitchen sink basin).
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24
Be sure to fold your cloth so its not dragging in the water.
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25
Let the loaf rise for 1 hour.
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26
I generally replace the hot water with new hot water after the first 30 minutes.
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27
Check it periodically to make sure its still quite warm.
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28
After the dough has risen for 1 hour and has about doubled in size, place the loaf in a cold oven.
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29
Set the temperature to 400F and bake for 20 minutes.
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30
Reduce the temperature to 325F and bake for 40 minutes longer, or until the loaf is deeply golden on top.
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31
Transfer to a cooling rack, turn out of the pan, and let cool (if you can wait that long!
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32
).
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33
Contrary to popular belief, bread products actually dry out faster in the fridge.
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34
When storing your gluten-free breads, let them cool completely, then wrap them tightly in foil, plastic wrap, or a freezer bag (with the extra air squeezed out) and store them at room temperature, preferably in a bread box.
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35
To crisp up your crust again, just reheat the bread in a 350F oven for about 15 minutes until warmed through.
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36
Or slice and toast individual slices.
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37
You may also store your breads in the freezer for up to 3 months.
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38
Just remove from the freezer, let defrost to room temperature, and rewarm in the oven as directed above.
