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Wet ingredients:
3 large eggs
1 t. cider vinegar
¼ C. canola oil
1 ½ C. warm water
Dry ingredients:
2 C. white rice flour
½ C. potato starch flour
½ C. tapioca flour
1/3 C. cornstarch
1 T. xanthan gum
3 T. sugar
1 ½ t. salt
1 T. egg replacer, optional (I don't use this)
2/3 C. dry milk
2 ¼ t. active dry yeast
Combine wet ingredients in large mixing bowl (I use a Kitchen Aid Mixer). Blend well. Measure dry ingredients in separate bowl or bag and mix well to blend. All ingredients should be at room temperature. Add dry ingredients to mixing bowl and beat for about 10 min. Pour batter into greased 2 pound loaf pan. I use nonstick spray and an Airbakes pan. Allow batter to rise for 1-1 ½ hours in a warm place (It will rise above the top of the pan). Cover bread dough while rising with wax paper sprayed with nonstick spray. Bake at 340-350 degrees for about 40 min. Use a toothpick to test for doneness. I use the lower temperature to prevent the bread from browning too fast. Slice bread when it is cooled (or it will stick to your knife!). I usually put seran wrap between each slice and freeze in a Ziplock freezer bag. This bread is even good for sandwiches after it has been frozen.
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