I have been meaning to share this recipe with Kate for a good year. If Kate wants to know about it, there must be more people who long for a hot grilled cheese sandwich that won't make their insides angry. I am still making modifications to the recipe. Don't be frightened by all the flours. I'm super lazy and don't find the process to be too much.
The recipe, in full is from Saveur, but below is an over view (Purple are my changes).
1 1/4 cups (170 g) brown rice flour, plus 1 tbsp. for dusting
1 cup (113 g) sorghum flour
1 cup (115 g) tapioca starch (my package said 'tapioca starch flour')
2/3 cup plus 1 tbsp. (85 g) whey powder
2 tbsp. (30 g) sugar
1 1/2 tbsp. (12 g) xanthan gum
1 1/2 tsp. (9 g) salt
1 packet (7 g) active dry yeast- sub 1tbsp(ish) Gluten Free yeast-it's cheaper.
2 large eggs (100 g), at room temperature- haha, these are always right from the fridge.
1/4 cup canola oil (85 g), plus more for greasing the pan- I actually do this and the rice bran coating.
1 1/4 cups (284 g) to 1 1/2 cups (340 g) seltzer, at room temperature- I have been known to sub in a ginger ale/water mixture as San Pellegrino isn't typically in my cupboard- it's also cheaper.
1 tsp. rice bran, plus more for coating the pan
The next time I plan on adding apple sauce as I think it could use a little somthin' somthin'.
I also scooped a shower cap from the last hotel I was at and use it as a reusable cover while the bread proofs.
I'm hoping to make a couple loafs today, so check back to see how they turn out!