I found the recipe in a Taste of Home, Healthy Cooking magazine. It's pretty easy to follow, but of course I skipped over the most important step.
-1 Tbsp active dry yeast
-2 Tbsp sugar
-1 cup warm fat-free milk (110-115 degrees)
-3 Tbsp canola oil
-1 tsp cider vinegar
-2 1/2 cups gluten-free all-purpose baking flour
-1 tsp unflavored gelatin
-2 1/2 tsp xantham gum
-1/2 tsp salt
The following steps are quoted from the magazine:
1. Grease a 9-in. x 5-in. loaf pan, sprinkle with gluten-free flour, set aside.
2. In a small bowl, dissolve yeast and sugar in warm milk.
3. In a stand mixer with paddle attachment, combine the eggs, oil, vinegar and yeast mixture. Gradually beat in the flour, xantham gum, gelatin, and salt. Beat on low speed for 1 minute. Beat on medium speed for 2 minutes. (It's important to do this with an electric mixer or you'll end up with a loaf that's flat and dry.) Dough will be softer than yeast bread dough with gluten.
The batter was super sticky. As soon as I added the xantham gum, the beaters started spinning faster and most of the batter was spun into the beaters. I couldn't beat it anymore, even though I still hadn't turned the mixer on medium yet.
(P.S. Does anyone know if I can find a dough hook to use that will fit on a 25 yr old Sunbeam mixer?? I know KitchenAid has one, but I'm not sure if it will fit on this mixer.)
Well, I did smooth the top with a wet spatula, but FORGOT to let it rise for 25 minutes (DUH!). Didn't realize I had made a mistake until it had been in the oven for several minutes.
It may look semi-normal but it was very dense and didn't taste very good.
I will be trying this again later on this week and I will definitely remember this time to LET IT RISE. I still can't believe I forgot that step. Feel free to try this recipe and see what you think! I believe it will turn out well the next time!! =)