There's no doubt that one of the main foods those who are following a gluten-free diet would like to enjoy again is bread. I have several recipes in my cookbook for gluten-free bread, including:
I worked for many years developing these recipes and they produce incredibly delicious loaves of bread, but they were all dependent on sweet potato flour. Little by little, I've been developing new recipes that no longer contain any sweet potato flour. I started with the breadstick recipe and have been working my way through the remaining recipes.
Although sweet potato flour is a great find and adds so much to gluten free bread, there is currently only one main distributor of the flour. That makes it very difficult for many of my readers to obtain, especially those who live outside the United States. Seems that too many manufacturers are clamoring to discover another new gluten-free flour, but what I really wish is they'd see the benefits of sweet potato flour and more companies would start producing it.
I have tried and tested many of the sweet potato flour brands available in Asian markets, too. Unfortunately, none of them proved suitable, and some gave me a reaction -- whether it was to corn or gluten, I don't really know.
I'll post the recipe on my sample recipes page. I find the only real drawback between this bread and my original recipe is in longevity of the loaf. The sweet potato flour allowed the bread to last several days, but I find with the newer loaves they're great the first day and the second, but after that it's best to slice and freeze the remainder of the loaf.
I've recently started using chia seed in my gluten-free baking instead of flax seed. Chia seed is especially helpful in egg-free baking. I found that for some recipes like muffins and cakes, the ground chia works best -- while other recipes like this gluten-free bread recipe, the whole chia seed is needed. It helps gives the bread a little more rise.
Another thing I do a little differently with this loaf is I heat my oven to 425 degrees, my usual temperature for cooking all my gluten-free breads, but then I lower it down to 400 degrees when I place the bread in the oven. I cook these loaves for an hour, instead of 45 minutes. I've found these two changes, along with the whole chia seed, produced loaves that rose much higher.