Ingredients
1 package (1/4 ounce) active dry yeast1 tablespoon sugar1 cup warm water (110° to 115°)2 large eggs, room temperature3 tablespoons canola oil1 tablespoon molasses1 teaspoon white vinegar1-1/2 cups gluten-free all-purpose baking flour3/4 cup cornmeal1-1/2 teaspoons xanthan gum1/2 teaspoon salt
Preparation
Grease an 8x4-in. loaf pan and sprinkle with gluten-free flour; set aside.
In a small bowl, dissolve yeast and sugar in warm water. In bowl of a stand mixer with a paddle attachment, combine the eggs, oil, molasses, vinegar and yeast mixture. Gradually beat in the flour, cornmeal, xanthan gum and salt. Beat on low speed for 1 minute. Beat on medium for 2 minutes. (Dough will be softer than yeast bread dough with gluten.)
Transfer to prepared pan. Smooth the top with a wet spatula. Cover and let rise in a warm place until dough reaches the top of pan, about 40 minutes.
Bake at 375° for 20 minutes; cover loosely with foil. Bake 10-15 minutes longer or until golden brown. Turn oven off. Leave bread in oven with door ajar for 15 minutes. Remove from pan to a wire rack to cool.
