Ingredients
1 tablespoon active dry yeast2 tablespoons sugar1 cup warm fat-free milk (110° to 115°)2 large eggs, room temperature3 tablespoons canola oil1 teaspoon cider vinegar2-1/2 cups gluten-free all-purpose baking flour2-1/2 teaspoons xanthan gum1 teaspoon unflavored gelatin1/2 teaspoon salt
Preparation
Grease a 9x5-in. loaf pan and sprinkle with gluten-free flour; set aside.
In a small bowl, dissolve yeast and sugar in warm milk. In a stand mixer with a paddle attachment, combine the eggs, oil, vinegar and yeast mixture. Gradually beat in the flour, xanthan gum, gelatin 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 25 minutes.
Preheat oven to 375°. Bake for 20 minutes; cover loosely with foil. Bake until golden brown, 10-15 minutes longer. Remove from pan to a wire rack to cool.
