Buttermilk Loaf

Ingredients

• 1 1/4 cups buttermilk, room temperature
• 1 packet yeast (about 1 tablespoon)
• 3/4 cup potato starch (or potato starch flour, but not potato flour, it's too heavy)
• 1 1/4 cups cornstarch
• 2 tablespoons sugar
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 2 1/2 teaspoons xanthan gum
• 1/2 teaspoon salt
• 1/4 cup oil (I use canola and/or safflower oil)
• shortening, for generously greasing the baking pan (I use spectrum non-hydrogenated)

Directions

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Optimally, have the buttermilk between 80 degrees F and no warmer than 105 degrees F.

3. 3

   This is important for the yeast to activate.

4. 4

   Too low a temperature and it won't activate.

5. 5

   Too high and it will kill the yeast.

6. 6

   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.

7. 7

   In a medium bowl, combine all the dry ingredients.

8. 8

   To the dry ingredients, slowly add the oil (stirring all the while) and then slowly add the milk/yeast mixture (also while stirring).

9. 9

   Mix well; dough will look wet, thick, and pasty.

10. 10

    Place dough into your well-greased 9- x 4-inch loaf pan.

11. 11

    Wet hands and smooth out the top of the dough, then make an indentation down the center lengthwise of the loaf.

12. 12

    I use the back of a wet spoon for the indent.

13. 13

    Bake for 25-28 minutes.

14. 14

    Loaf will just begin to brown.

15. 15

    Test for doneness with a long toothpick, much as you would for a cake.

16. 16

    Cool briefly before removing from pan.

17. 17

    Finish cooling on a cooling rack.

18. 18

    Refrigerate or freeze extra servings.