Cheddar Cheese Sandwich Bread

300g brown rice flour (Cuisine Soleil)

100g millet flour (Cuisine Soleil)

50g tapioca flour (Cuisine Soleil)

5ml xanthane gum

7.5ml guar gum

7.5ml salt

60ml warm 2% milk (43-46ºC)

7.5ml raw sugar

22.5ml gluten-free yeast

2 eggs

45ml olive oil

30ml agave syrup

350ml warm water (43-46ºC)

80g strong cheddar cheese, grated

Sesame seeds (optional)

1. Oil and flour a 24cm x 11cm Pyrex loaf pan.

2. Combine flours, gums and salt in the bowl of stand mixer.

3. In a small bowl, dissolve yeast and sugar in warm milk.

4. Let stand for 5 minutes.

5. Pour the yeast mixture into flour mixture.

6. Add eggs, oil, syrup and warm water.

7. Start mixer at the lowest speed gradually increasing to third speed.

8. Beat 3 minutes.

9. Stir in the cheese and beat 2 minutes more.

10. Pour batter into the prepared loaf pan.

11. Using a wet spatula smoothen out the dough.

12. Sprinkle with sesame seeds.

13. Cover with a kitchen towel and let rest 30 minutes in a warm place.

14. Preheat oven to 190ºC and place a bowl of hot water on the lowest rack of the oven (below the bread).

15. Bake bread 55 to 70 minutes.

16. Immediately remove from pan and cool completely on wire rack before cutting.