Holy Grail Of Gluten Free Bread! |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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I was diagnosed last summer with this gluten sensitivity thing....it's been challenging to find a bread I can enjoy without spending $7 or $8! This is not my beloved, not good for you Wonder Bread, but satisfying, just the same. Ingredients:
2 cups rice flour |
1/2 cup potato starch |
1/2 cup tapioca flour |
2 1/2 teaspoons xanthan gum |
2/3 cup powdered milk |
3 tablespoons sugar |
1 1/2 teaspoons salt |
1 1/2 teaspoons of egg substitute or 3 eggs room temperature |
1 2/3 cups lukewarm water |
1 1/2 tablespoons dry yeast granules of bread maker yeast |
4 tablespoons butter, melted |
1 teaspoon cider vinegar |
optional 1/2 to 1 teaspoons seasame seeds |
Directions:
1. I used the Cusinart Convection Bread Maker. With this bread maker you must add all the liquids first. Next add the dry ingredients. I like to add all the dry ingredients in a bowl and stir with a fork before pouring into the breadmaker. Lastly, the yeast (must be separate from the wet ingredients). Do this by creating a small crater in the dry ingredients after they are added to the machine, with your finger or spoon.
2. METHOD
3. 1) Add wet ingredients first. Mix eggs in with the vinegar first.
4. 2) Add dry ingredients, then yeast
5. 3)You may like to substitute up to half of the white rice flour with brown rice flour. In this loaf I used 1/2 cup of brown rice flour.
6. Use the white bread setting at medium crust if you have this selection or alternatively 3 to 4 hours setting if you don't have a gluten free setting.
7. This bread freezes very well. I wrap each slice individually wrapped in paper towel.
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