Trying to create a generic sandwich bread has been a challenge for us & my attempts are evolving. A bread being free of corn, gluten and soy is almost impossible. I, the non-cook, am determined to do it. Adding sorghum to our menu and continually finding & reading other recipes to get tips helps. This is the newest & most successful version so far and happens to be kid-sized.
1 cup white rice flour
1 cup sorghum flour
1 tsp corn-free baking powder
1 tsp baking soda
1 tsp non-iodized salt
1/3 cup pure maple syrup
1 egg, slightly beaten
1/2 cup milk
1/2 cup carbonated water
Preheat oven to 350°F.
Oil the sides of a loaf pan and line bottom with parchment paper. I use olive oil, but you can also use butter/ghee.
Mix the flour, baking powder, baking soda, & salt in mixing bowl. Add the maple syrup, egg and milk. Beat thoroughly with an electric mixer for about 20 minutes (and no, that's not a typo).
Slowly mix in water. The carbonated water also helps add more fluff to the bread.
Pour into pan & bake for about 50 minutes. For a really moist loaf, placing a pan of ice on the lower rack will envelope the bread with steam. Let cool 5 minutes and remove from pan to finish cooling on a rack.