Recipe Archives->Breads Machine->Gluten Free 03

Basic Rice Bread Gluten free
Yield: 14 servings

1 c fresh gluten-free buttermilk
1/4 c butter, melted
1 ts rice vinegar
1 1/2 ts salt
2 c brown rice flour
1/3 c potato starch flour
1/3 c tapioca flour
1/4 c sugar
3 1/2 ts xanthan gum
3 eggs
1/2 c water 
1 1/2 tb active dry yeast
  
Place the buttermilk, melted butter, rice vinegar, and salt in
bread pan.  Stir with a rubber spatula.

In a large bowl, combine all the dry ingredients except the yeast.
Mix well with a whisk.

In a separate bowl, combine the eggs and water; beat lightly.

Place 1/2 of the dry ingredients in the bread pan.  Add the egg
mixture.  Add the remainder of the dry ingredients; sprinkle the
yeast on top.  Select Light Crust setting and press Start.

Observe the dough frequently during the kneading cycles.  If it
does not appear to be mixing well, use a rubber spatula to assist
it occasionally.

After the baking cycle ends, remove bread from pan, place on wire
rack, and allow to cool 1 hour before slicing.

VARIATIONS

Substitute olive oil for the butter.

Replace 1/4 to 1/2 cup of the rice flour with another gluten-free
flour, such as yellow or blue corn flour, polenta meal, or soy
flour.

Add 1/4 cup grated cheddar cheese.

Saute some onions in the melted butter, allow them to cool, then
add them and your favorite herbs to create an onion/herb bread.

Printable version: gluten-free03.txt.