Bake this soft gluten free bread recipe in your oven. It is tasty and has an amazing texture. Toast well, make excellent French toast, sandwich bread, etc.
Scoop the dough into the prepared pan and smooth out the top as best you can.
Oil the top of the dough or a sheet of plastic wrap. Place the plastic wrap directly on top of the dough, smoothing out the top. Allow the dough to rise in an 80⁰F environment
until the dough reaches the rim of the pan, about 40 minutes.
Bake on the center shelf 50 - 55 minutes. (I baked this one 50 minutes, but see now that 55 would have resulted in a loaf that wouldn’t have sunk in slightly at the top.) If you test the internal temperature of bread to check for doneness, mine was about 205⁰F. Tent with foil after about 30 minutes of baking or when you do not want the crust to get much darker. It
does darken a little more even once tented.
If desired, rub a pat of butter on the top crust to soften it further. If you're using margarine, baste melted margarine on the top. However, it is not mandatory.
For a lighter loaf, you may replace up to half of the rice flour and half of the sorghum flour with cornstarch.
To make this bread egg-free, replace each egg with 2 tablespoons liquid from a can of cannellini beans plus 1 tablespoon additional fat (butter, margarine, hydrogenated palm oil, etc).