The Perfect Gluten Free Sandwich Bread....Finally!!!

Well as of right now I am doing a happy dance in the kitchen! Lol! I really cannot describe to you how long I have looked for a gluten free bread recipe that actually held up to sandwich scrutiny. We're not big sandwich eating people, except for the Sunday night Egg Sandwich....which is a pretty big deal at our house. Thus, the glorious eggs needed a bread worthy enough. I have made many loaves over the years, they all turned out pretty, and for the most part tasted great. But all that seems to disappear when you're trying to assemble a tower of eggs or turkey on seemingly wonderful bread that is crumbling piece by piece. And then you realize that you have to search....again....for the RIGHT recipe. I was doing just that today and stumbled upon a new website,thankfully! I read some of the reviews, all stating this bread to be IT! So, I gave it a shot, and boy was it worth it! I did change around some of the flour, not too much, and used honey instead of sugar. So if you've been looking for a simple gluten free bread that will hold it's own come sandwich time, this is it!. I'm sure the eggs will be thrilled!
Makes 1 loaf
11/4c.almond meal or almond flour
1c. tapioca flour
3/4c.millet flour
2tsp. xanthan gum (DO NOT OMIT)
1pckg. hodgson mill yeast or 2tbls.
1 1/4tsp. sea salt
2tbls. honey
3tbls. olive oil, coconut oil, or melted butter
2eggs
3/4-1c.warm water ( I always start with the least, then add if the batter is dry, but usually 3/4 is perfect!)
Beat the eggs in a stand mixer with the whisk attachment or handheld until frothy, add in the rest of the liquids, make sure your water is warm, not hot! switch to paddle attachment.
Combine dry ingredients, then slowly add into mixing bowl (you can use a hand held if you don't have a stand mixer, but the mixing time will have to be doubled) Turn the speed to high then beat for 2 minutes. The mix should resemble cake batter. Pour batter into a greased loaf pan. I only had a 9x5, but next time I will use a smaller one to get a higher loaf. This bread rises very well, but is more wide than high. To help the bread rise, heat a small cup of water in the microwave until it boils slightly and there is steam coming off the top. Place dough, uncovered in the microwave with the steaming water. Let it rise for 40-50 minutes or until the dough has reached the top of the pan. Preheat the oven to 400,place the bread in for 10 minutes, then cover with foil for remaining 20-25 minutes. Obviously not all ovens are the same. You may need to cook yours longer or shorter. The original recipe said to cook for 40 minutes, mine was done in 30.The bread should have a golden brown color all over and sound hollow when tapped. Leave it in the pan about 10-15 minutes, then remove it and place on a cooling rack. DO NOT CUT INTO THE BREAD! As much as you may want to, let the bread cool completely before cutting. This allows the inside to get firm, if not, the bread will be too moist and fall apart when cut:) Bon appetit!