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Homemade Classic White Sandwich Bread

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I've been baking since before I met my husband ten years ago.  He eats gluten but appreciates my baking efforts and gives me feedback on texture compared to gluten products, which he consumes regularly on his lunch break at work in the form of sandwiches.  I'm a photographer too but he graces the wall of his office with blown-up cell phone shots of half-eaten sandwiches and burritos from his favorite shops.  He likes my baked goods, sure, but who can blame him for going for gluten? This last few weeks as I was testing this recipe, however, something shifted.  I finally heard these words: "you can make me this every weekend for the rest of my life."   I know my husband likes a bread I made when he immediately plans what sandwich to make from it.  Well, he's done that for every test loaf I've made for this bread.  A few days ago, in fact, he ate a breakfast sandwich with this bread, got catered burgers for lunch at work, then came home and requested a steak sand
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Mild Country White Sourdough Bread

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I gave up on producing a showy loaf a long time ago.  I always rolled my eyes a little when I saw photos online of perfect bloom or wide-open crumb.  "The mustard is going to just fall right through," I would think to my self disapprovingly, shaking my head a little. It turns out, I was just jealous. After a decade of gluten-free bread baking and recipe development, and through a collaboration with some other bakers, I've come up with a gf sourdough bread recipe that produces an open crumb, a large bloom, and sometimes, if I'm lucky, an ear.   The bread has a very mild, pleasant sourdough flavor and is very light in color. The crumb is very open but not too delicate.  It has a chewiness to the texture that I associate with a good sourdough bread.  The crust gets a nice browning and it toasts up nicely. And I don't mind the mustard falling through as much as I thought I would. Many thanks to Michael Hollesen who came up with the original version of this recipe.  We
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Fluffy White Bread, Gluten free, Vegan Recipe

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 Fluffy, white, soft, flexible, light gluten-free bread. I've been using this recipe for about 10 years.  It's the recipe I pull out when I'm baking for a gluten eating crowd, because people always love it.  When my niece was young she would only eat white bread.  She could eat half a boule on her own.  Now I think she'd old enough that she only restrains herself out of politeness.  But that's how I know when something is really good, is when a kid who's too young to be polite, and normally eats gluten bread, will devour half a loaf.   I've tried many variations on this recipe .  It rarely fails, even with some wild ideas I've had.  I always get a really good rise and the dough is really nice to work with.  It's kneadable and shapeable.  If you're new to gluten-free but know bread baking, this is the recipe that you should start out with to try gluten-free because the process is relatively "normal."  It's a double rise, and it uses
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