Brown And White Rice Flour Gluten-Free Bread
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3 large eggs -- see * Note
8 ounces lukewarm water -- (90 to 95 degrees)
4 tablespoons melted butter or canola oil
(do not use margarine)
1 teaspoon cider vinegar
1 cup white rice flour
1 cup brown rice flour
3/4 cup potato starch flour
1/4 cup tapioca flour
2/3 cup non-fat dry milk
3 tablespoons brown sugar
1 tablespoon xanthan gum
1 1/2 teaspoons salt
1 tablespoon Red Star active dry yeast
* Note: Measure eggs into a 2-cup measuring cup. Add 8 ounces of water
or enough to fill measuring cup to just over the 1 2/3 cup marking.
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
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.
Program machine for BASIC RAPID or 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 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.
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.
This recipe yields a 2 pound loaf of bread that will be about 5 inches
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