Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Rice flour |
| ½ cup | Potato starch flour |
| ½ cup | Tapioca flour |
| 1 teaspoon | Salt |
| 2½ teaspoon | Xanthan gum |
| 1½ teaspoon | Egg replacer (optional) |
| ⅞ cup | Quite warm water |
| 1 teaspoon | Vinegar OR |
| \N \N | 1 1/2 ts dough enhancer |
| ¼ cup | Sourdough starter |
| ¾ cup | Cottage cheese |
| 4 tablespoons | Butter or margarine melted |
| 3 \N | Eggs, beaten slightly |
| 3 tablespoons | Sugar |
| 1 tablespoon | Dry yeast granules |
This recipe requires a heavy-duty bread machine, large enough for 3 cups of flour. For the lactose intolerant change cottage cheese to nondairy sour cream. Reduce water to ¾ cup.
Mix together flours, salt, xanthan gum, and Egg Replacer (if used).
Mix together the water, vinegar, sourdough starter, cottage cheese, butter and eggs.
Measure sugar and yeast.
Place the ingredients in the baking pan of the bread maker in the order suggested by your manual. Bake on regular bread setting on medium heat.
Adapted from More from the Gluten-Free Gourmet by Bette Hagman 1993 borrowed from Southwood Library section 641.5631 HAG in Calgary Shared but not tested by Elizabeth Rodier March 1994