http://artofglutenfreebaking.com
Special Equipment Needed
-loaf pan, 9"x2"x5.5"
-stand mixer is nice, but a hand mixer will do
Ingredients
2 1/4 sticks (18 TBL) unsalted butter
2 cups Jeanne's Gluten-Free All-Purpose Flour Mix (sift before measuring)
1 tsp aluminum-free double-acting baking powder
1/2 tsp salt
1/2 cup dark brown sugar
1/2 cup granulated sugar
4 large or extra-large eggs
1/2 tsp vanilla extract
extra butter and tapioca flour for pan
Preheat oven to 325 degrees F
-butter and flour pan with tapioca flour
-in a small bowl, mix together flour, baking powder and salt. Set aside
-in a large skillet, heat butter over medium heat until the milk solids on the bottom are dark chocolate brown.
transfer butter to a shallow bowl or baking pan and chill in freezer until just congealed--about 15 minutes. You want to get it to the consistency of soft but not melted butter
beat the butter for a couple of minutes--until fluffy
-add sugars, beat for a couple more minutes
-add eggs one at a time, beating after each addition
-add vanilla extract
-with mixer at slow speed, add flour mixture--do not over mix
-transfer batter to prepared baking pan
-thump on counter to release any trapped air bubbles
-bake at 325 degrees for about 1 hr 20 minutes or until a tester comes out clean
-remove from oven, cool in pan for about 10 minutes, then turn out onto a cooking rack to cool completely
Enjoy!
Note: If you use a different gluten-free flour mix, alter the amount of or eliminate the xanthan gum or use a different gluten-replacer, use dairy-free or egg-free substitutes, or change any other ingredients in this recipe, your results may not match my results.