Brown And White Rice Flour Gluten Free Bread Recipe

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