Ingredients

1 large boiled potato

2 eggs

1 1/4 cups water

1/4 cup melted butter

1 teaspoon vinegar

2 tablespoons sugar

2 cups rice flour

1/2 cup tapioca flour

1 cup potato flour

1 1/2 teaspoons salt

2 teaspoons powdered gelatine

1 tablespoon xanthum gum

1 1/2 tablespoons active dry yeast

Method

Boil a potato till cooked. Drain and cool in cold water. Peel the potato and mash. You want to make sure there are no lumps in the potato. Whisk together the eggs and the water together and add to the breadmaker. Add in the melted butter, vinegar, sugar and mashed potato. In a bowl mix the flours, salt, gelatine and the xanthum gum together and stir. Add the flour mixture to the breadmaker. Sprinkle the yeast on top. Set the breadmaker to basic, 2 lb. After the bread is cooked allow to cool in the breadmaker for 10 minutes before removing. Cool on a rack.

Makes 1 loaf

Servings: 1

Ingredients

• 3 lrg Large eggs see * Note
• 8 ounce lukewarm water (90 to 95 degrees)
• 4 Tbsp. melted butter or possibly canola oil
• (don’t use margarine)
• 1 tsp cider vinegar
• 1 c. white rice flour
• 1 c. brown rice flour
• 3/4 c. potato starch flour
• 1/4 c. tapioca flour
• 2/3 c. non-fat dry lowfat milk
• 3 Tbsp. brown sugar
• 1 Tbsp. xanthan gum
• 1 1/2 tsp salt
• 1 Tbsp. Red Star active dry yeast

Directions

1. * Note: Measure Large eggs into a 2-c. measuring c.. Add in 8 ounces of water or possibly sufficient to fill measuring c. to just over the 1 2/3 c. marking.
2. In mixing bowl, thoroughly combine Large eggs, lukewarm water, melted butter or possibly oil and cider vinegar with a wire whisk or possibly fork. Pour mix into bread pan.
3. Measure and blend together all dry ingredients, except yeast, with a whisk or possibly fork. Place into bread pan on top of liquid ingredients. Add in yeast on top of dry ingredients. Lock pan into bread maker.
4. Program machine for BASIC RAPID or possibly BASIC/SPECIALTY Bread Setting and MEDIUM Bread Color. Press START/STOP button to turn bread maker on. When mixing/kneading action begins, use a rubber scraper to assist in mixing for a few min. The machine will then mix the thick batter by itself. The mix won’t form into a ball of dough, but will be a thick batter which will take on a swirled appearance on top after about 10 min of mixing. After mixing, the bread maker will then go through the rise cycles and be baked.
5. When the loaf is done, turn bread maker off by holding START/STOP button down for 3 seconds or possibly till the red signal light goes out. Remove bread pan using pot holders. Invert pan to remove loaf and cold on rack completely before slicing.
6. This recipe yields a 2 lb. loaf of bread which will be about 5 inches high.
7. Yield: 1 loaf

Alison’s Gluten Free Bread

Gluten free bread recipe

Ingredients

1 egg

1/3 cup egg whites

1 tablespoon apple cider vinegar

1/4 cup canola oil

1/4 cup honey

1 1/2 cups warm skim milk

1 teaspoon salt

1 tablespoon xanthan gum

1/2 cup tapioca flour

1/4 cup garbanzo bean flour

1/4 cup millet flour

1 cup white rice flour

1 cup brown rice flour

1 tablespoon active dry yeast

Directions

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. Five minutes into the cycle, check the consistency of the dough. Add additional rice flour or liquid if necessary.

When bread is finished, let cool for 10 to 15 minutes before removing from pan.

Amount Per Serving Calories: 217 | Total Fat: 5.8g | Cholesterol: 18mg

Nutritional Information

Servings Per Recipe: 12

Amount Per Serving

Calories: 217

Total Fat: 5.8g

Cholesterol: 18mg

Sodium: 255mg

Total Carbs: 36.8g

Dietary Fiber: 2.8g

Protein: 4.8g