Gene's basic rice bread (gluten free)

Yield: 6 Servings

Measure Ingredient
1 cup Buttermilk; Fresh gluten-free
¼ cup Butter; melted
1 teaspoon Rice vinegar
1½ teaspoon Salt
2 cups Brown rice flour
⅓ cup Potato starch flour
⅓ cup Tapioca flour
¼ cup Sugar
3½ teaspoon Xanthan gum
3 Eggs
½ cup Water for Welbilt/DAK and Zoji machines add 2 Tbsp. more water
1½ tablespoon 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 ½ 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: You can substitute olive oil for the butter. Replace ¼ to ½ cup of the rice flour with another gluten-free flour, such as yellow or blue corn flour, polenta meal, or soy flour. You can add at least ¼ cup grated cheddar cheese for a new flavor. Saute some onions in the melted butter, allow them to cool, then add them and your favorite herbs to create an onion/herb bread.

Optional bake cycle: Sweet bread, Rapid bake.

>From: "Bread Machine Magic Book of Helpful Hints" by Linda Rehberg and Lois Conway

Posted by: Debbie Carlson - Cooking >From: z@... (Z Pegasus)

From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : Bread Machine Magic Book of Helpful Hints NOTES : Gene Hill, who lives in Davis, California, bakes this bread at least

twice a week. He recommends trying it as a toasted cheese sandwich.

Grill it with thin slices of red onion or bell pepper and cheese.

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