Ingredients
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1 1/4 cups buttermilk, room temperature
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1 packet yeast (about 1 tablespoon)
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3/4 cup potato starch (or potato starch flour, but not potato flour, it's too heavy)
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1 1/4 cups cornstarch
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2 tablespoons sugar
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1/2 teaspoon baking soda
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2 teaspoons baking powder
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2 1/2 teaspoons xanthan gum
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1/2 teaspoon salt
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1/4 cup oil (I use canola and/or safflower oil)
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shortening, for generously greasing the baking pan (I use spectrum non-hydrogenated)
Instructions
- Preheat oven to 350 degrees F.
- Optimally, have the buttermilk between 80 degrees F and no warmer than 105 degrees F.
- This is important for the yeast to activate.
- Too low a temperature and it won't activate.
- Too high and it will kill the yeast.
- In the measuring cup in which you've measured the buttermilk, add the yeast to the milk; stir to dissolve the yeast and set aside for now.
- In a medium bowl, combine all the dry ingredients.
- To the dry ingredients, slowly add the oil (stirring all the while) and then slowly add the milk/yeast mixture (also while stirring).
- Mix well; dough will look wet, thick, and pasty.
- Place dough into your well-greased 9- x 4-inch loaf pan.
- Wet hands and smooth out the top of the dough, then make an indentation down the center lengthwise of the loaf.
- I use the back of a wet spoon for the indent.
- Bake for 25-28 minutes.
- Loaf will just begin to brown.
- Test for doneness with a long toothpick, much as you would for a cake.
- Cool briefly before removing from pan.
- Finish cooling on a cooling rack.
- Refrigerate or freeze extra servings.