Gluten-free mock rye bread
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| GLUTEN-FREE MOCK RYE BREAD | ||
| 1½ | cup | Brown rice flour |
| ½ | cup | Rice bran |
| ½ | cup | Tapioca flour |
| ½ | cup | Potato starch flour |
| 1 | tablespoon | Xanthan (or guar) gum |
| 1 | tablespoon | Caraway seeds |
| 2 | eaches | Eggs |
| 3 | tablespoons | Oil |
| 1 | tablespoon | Fruit sweet |
| ========================== | ||
| ½ | teaspoon | Salt |
| ½ | cup | Dry milk powder (non-instant) |
| 1 | tablespoon | Cocoa powder |
| 1 | teaspoon | Grated orange peel |
| 2 | teaspoons | Yeast |
| 2 | tablespoons | Molasses |
| 1½ | cup | + 2 tablespoons water |
| 1 | teaspoon | Vinegar |
Directions
DRY INGREDIENTS
WET INGREDIENTS
Follow directions for bread machine. Use single rise setting. I wrap the bread in a towel for about 4 hours after it is done baking and then slice it thinly with an electric knife. It freezes well. I take individual slices of bread out the the freezer and then microwave about 30 seconds per slice. This bread is wonderful! Many of my non-celiac guests request this over homemade whole wheat bread. From: "VanLoozenoord, Joan K" <Joan.K.VanLoozenoord@...> Submitted By SAM LEFKOWITZ On 05-07-95