Reprinted from The Blood Type Diet Website (www.dadamo.com) Gluten-Free Sandwich Bread Contributed by: joyfulheart Added: Aug 30, 2010 at 07:30 AM Description: Yields 1 nice tall loaf suitable for slicing for sandwiches and toast. Ingredients: 3 eggs 1 Tablespoon cider vinegar [or lemon juice] 1/4 cup olive oil and/or clarified butter [ghee] 1/4 cup honey or date sugar 1-1/2 cups warm milk (almond) [use BTD compliant] 1 heaping teaspoon sea salt 1 teaspoon baking powder [baking powder recipes] 1 Tablespoon powdered egg whites (optional) 1 Tablespoon xanthan gum [not in Typebase, but xanthan gum is assumed to be an avoid] 1/4 cup arrowroot 1/2 cup ground flax meal or almond meal 1 cup sorghum flour [or use a BTD compliant substitute] 3 cups white rice flour 1 Tablespoon active dry yeast warm water for yeast How to make it: Preheat oven to 150 degrees Fahrenheit and turn the oven off. This will heat the oven just warmly enough to proof your dough. Prepare your bread pan by smearing it with ghee and lining it with silicone parchment paper. Set aside. In a large bowl combine all dry ingredients. Set aside. In a small separate bowl start the yeast by adding to it ½ cup of warm water and a pinch of table sugar or honey. While the yeast gets foamy (5 minutes), combine all other wet ingredients in a separate bowl. Add the foamy yeast into the wet ingredients and mix into the dry ingredients. Stir to combine well. The bread dough will be extremely stiff. This is perfect. Scoop it into your lined bread pan. Set in oven to rise for 1/2 hour or to desired height. (Optional – sprinkle top of loaf with oatmeal, chia seeds, poppy seeds, sesame seeds, or flax meal before baking.) Bake at 350 degrees Fahrenheit for 1 hour. Test for doneness with a toothpick or wooden bbq skewer – it should come out clean.