| Ingredients | Lbs. | Ozs. | Metric | Bakers % | Method |
| Gluten free mix* | 2 | 14.6 | 1.3206 kg | 100 |
Mix for 1 minute on low speed; set aside. |
| Xanthan gum | 0.43 | 12.4 g | 0.94 | ||
| Baking powder | 1.44 | 40.9 g | 3.1 | ||
| Sodium bicarbonate | 0.8 | 23.8 g | 1.8 | ||
| Salt | 0.2 | 5.3 g | 0.4 | ||
| Sugar | 2 | 4.4 | 1.031 kg | 78.1 | Mix for 7 minutes. Add to dry ingredients; mix for 1 minute. |
| Butter, unsalted | 1 | 4 | 567.9 g | 43 | |
| Sour cream | 2 | 7.2 | 1.12 kg | 84.2 |
Add; mix for 1 minute. |
| Vanilla | 0.8 | 23.8 g | 1.8 | ||
| Honey | 3.7 | 105.6 g | 8 | ||
| Liquid whole eggs | 1 | 8.6 | 696 g | 52.7 | Add; mix for 2 minutes. |
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| Total appr. wt. | 10 | 14.2 | 4.93 kg | 374.04 | |
Scale 2.5 lbs. (930 g) of dough for every 9-in. by 5-in. prepared loaf pan. (If dusting pans, be sure to use gluten-free flour.)
Bake at 350°F for 58 minutes. Allow to cool completely.
Yield: 5 loaves
*Gluten-free mix: 2 parts rice flour (1 lb. 13.8 oz., 846 g), 2/3 parts potato starch (12 oz., 339.6 g), 1/3 part tapioca flour (4.8 oz., 135 g)