Ingredients
for one 2-lb loaf:
1 cup fresh gluten-free buttermilk
1/4 cup butter, melted
1 teaspoon rice vinegar
1 1/2 teaspoons salt
2 cups brown rice flour
1/3 cup potato starch flour
1/3 cup tapioca flour
1/4 cup sugar
3 1/2 teaspoons xanthan gum
3 eggs
1/2 cup water
1 1/2 teaspoons active dry yeast
Directions:
Place the buttermilk, melted butter, rice
vinegar, and salt in bread pan. Stir with
a rubber spatula.
In a large bowl, combine all the dry ingredients
except the yeast. Mix will with a whisk.
In a separate bowl, combine the eggs and
water; beat lightly.
Place 1/2 the dry ingredients in the bread
pan. Add the egg mixture. Add the remainder
of the dry ingredients; sprinkle the yeast
on top. Select Light Crust setting and
press Start
Observe the dough frequently during the
kneading cycles. If it does not appear
to be mixing well, use a rubber spatula
to assist it occasionally.
After the baking cycle ends, remove bread
from pan, place on wire rack, and allow
to cool for 1 hour before slicing.
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