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Hi,

I am so excited about this new bread recipe; I just have to share it. It
is not like any other gf bread recipe I've ever seen and it is
wonderful. This bread really does taste like regular bread. I have
recorded exactly how I make it because I have experienced so many
failures with other recipes. Originally when I made this recipe I beat
it for 3-1/2 minutes on high speed, like Bette Hagman suggests in her
bread book, but every loaf fell after I removed it from the oven. Here
is the revised recipe. I hope you all enjoy it like I have.

Barbara in OK


Gluten Free Bread

1-3/4 c. rice flour
1/4 c. soy flour
1 c. potato starch flour
1/4 c. rice bran
2 TBL sugar
1 tsp (rounded) salt
1 TBL methylcellulose
1 tsp xanthum gum
3/4 tsp cream of tartar
1/2 tsp baking soda
1-3/4 c. warm water
2 TBL oil
1 TBL butter
1-1/2 tsp yeast


Mix dry ingredients. Combine water, oil and butter and yeast if using
regular yeast. (I use SAF instant yeast and I make it a little scant of
1-1/2 tsp. I put it in with the dry ingredients.) Mix with Kitchenaid
Mixer on power 6 for exactly 2 minutes. Divide into 3 parts and put in
the little bread pans. Bake about 20 minutes on a little bit more than
350 degrees, but not quite on 375 degrees (or maybe you can start it on
375 and then turn it down for the last 10 minutes). This bread is
delicious!  (Methylcellulose is available from Miss Roben's; I am not
affiliated with Miss Roben's in any way.)

2 variations: 1) Add a rounded 1/2 tsp cinnamon and some raisins to one
of the three pans. 2) Add about 1/2 tsp chili powder, dash of hot red
pepper flakes, and 2 TBL roasted green chilies, chopped to one of the 3
pans.

This recipe originated from a woman named Alice in our local support
group. I made just slight changes.