Yield: 14 servings
|1 cup||Fresh gluten-free buttermilk|
|¼ cup||Butter, melted|
|1 teaspoon||Rice vinegar|
|2 cups||Brown rice flour|
|⅓ cup||Potato starch flour|
|⅓ cup||Tapioca flour|
|3½ teaspoon||Xanthan gum|
|½ cup||Water (Welbilt/DAK & Z +2 Tb|
|1½ tablespoon||Active dry yeast|
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.
1. Place the buttermilk, melted butter, rice vinegar, and salt in bread pan. Stir with a rubber spatula.
2. In a large bowl, combine all the dry ingredients except the yeast. Mix well with a whisk.
3. In a separate bowl, combine the eggs and water; beat lightly.
4. 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.
5. 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.
6. 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.
Crust: Light Optional Bake Cycle: Sweet Bread, Rapid Bake Source: The Bread Machine Magic Book of Helpful Hints by Linda Rehberg and Lois Conway 1993 ISBN 0-312-09759-X Shared but not tested by Elizabeth Rodier, Dec 93