Gluten-Free Bread
By: Anonymous
Published: Friday, February 12, 2010 - 3:12am

Ingredients




3 lrgs eggs see * Note
9 ounces lukewarm water (90 to 95 degrees)
(1 cup plus 2 tablespoons)
4 tablespoons melted butter or canola oil
(do not use margarine)
1 teaspoon cider vinegar
2 cups white rice flour
cup potato starch flour
cup tapioca flour
cup non-fat dry milk
3 tablespoons sugar
1 tablespoon xanthan gum
teaspoon salt
1 tablespoon Red Star active dry yeast

Preparation

1 * Note: Measure eggs into a 2-cup measuring cup. Add 9 ounces of water or enough to fill measuring cup to 1 3/4 cup level. 2 In mixing bowl, thoroughly combine eggs, lukewarm water, melted butter or oil and cider vinegar with a wire whisk or fork. Pour mixture into bread pan. 3 Measure and blend together all dry ingredients, except yeast, with a whisk or fork. Place into bread pan on top of liquid ingredients. Add yeast on top of dry ingredients. Lock pan into bread maker. 4 Program machine for BASIC RAPID or BASIC/SPECIALTY 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 minutes. The machine will then mix the thick batter by itself. The mixture will not form into a ball of dough, but will be a thick batter that will take on a swirled appearance on top after about 10 minutes 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 until the red signal light goes out. Remove bread pan using pot holders. Invert pan to remove loaf and cool on rack completely before slicing. 6 This recipe yields a 2 pound loaf of bread that will be about 5 inches high. 7 Yield: 1 loaf