Gluten Free White Loaf, attempt #1

I decided that i am going to cleanse my diet of all processed foods and bad (simple) carbohydrates, and increase my complex carbohydrates. It means saying goodbye to gluten, and processed foods; while just living off the produce grown in my garden. Some people think that because you are a vegetarian that you should be healthy and pencil thin (lol,lol) but that couldn't be so far from the truth.  There are tons of unhealthy ready made vegetarian foods out there on the market, you have to really read the ingredients before you purchase any item.  Surprise!  we have to work just as had or even harder to live healthy lifestyles.
  This is going to be a challenge but i think i can do it, it will be very hard to get of the bread and cheese.  Even though i bake my own breads, they are sometimes not as healthy as they can be.  I still use unbleached flour when i bake, but I could do better with healthier flour substitutes.  It will be a great opportunity for me to experiment with new tastes and recipes since i will have to bake my snacks every week.  whew!

Experiment # 1
Gluten Free White Loaf 
1/2 cup potato starch 
1/2 cup tapioca flour 
2 cups gluten free all purpose flour 
2teaspoons xanthan  gum 
2 1/4  tablespoons active dry yeast 
1/4 teaspoon salt 
3 teaspoons of Ener-G- Replacer  mixed with 6 tablespoons of non diary milk/ water
2 tablespoons of agave'
1/4 cup canola oil 
1 teaspoon vinegar 
1cup almond milk
2 tablespoon chia seeds

Sift together all dry ingredients then add chia seeds if using.  In a separate bowl, whisk together Ener-G- Replacer, agave, vinegar, canola oil, & almond milk.  Then, using the paddle attachment or hand mixer on low, add the wet ingredients to the dry ingredients slowly.  Beat on high for 4 minutes; oil loaf pan (7 or 8 1/2) and scrape the dough into the pan and smooth the top with an oiled spatula.  Cover the dough in the loaf pan with an oiled plastic wrap and let rise in a warm dark place for 2 1/2 to 3 hrs.  Preheat the oven to 350 degrees, remove the plastic cover and bake in the oven; top shelf for 35 mins or until bread is golden brown and sounds hollow when tapped.

It actually came out great, moist and delicious, to store wait until properly cooled then put loaf in a freezer bag and put in the refrigerator.  This will prevent the many flours inside the loaf from going rancid and spoiling and keep it moist.

My nemesis, nut butter and hot gluten free loaf, absolutely delicious.