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Hi,

My boyfriend has been baking an excellent bread once a week that I want to
share.  It's so good that we eat several slices plain when it's fresh from the
oven.  I've served it to non-celiacs who say it's excellent.  You need to
refrigerate it and it's not as good plain after the first day, but we toast it
after that.  I've been having toast every morning now.  It makes a good BLT on
toast too.  Be sure that it rises properly, wait until it does to bake it.  He
got it from a Bette Hagman book, but I think he modified it a little.  Enjoy.
Diane, Pennsylvania

GF Bread

Dry Ingredients

2 Cups          White Rice Flour
2/3 Cups                Potato Starch Flour
1/3 Cups                Tapioca Flour
2 Tsp.          Xanthum Gum
3 Tsp.          Unflavored Gelatin
1 Tsp.          Salt
2 Tbs.          Sugar
2 1/4 Tsp.      Dry Yeast


Wet Ingredients

1 1/3 Cups      Milk
2       Eggs
3 Tbs.          Butter
1 Tsp.          Distilled Vinegar
1 Tbs.          Honey


Put the butter and milk in a bowl and microwave for 90 seconds.  Add the eggs,
honey, and vinegar and mix well.  Mix all the dry ingredients in a separate
bowl.  Slowly pour the wet ingredients into the dry and mix for several
minutes.  Should have the consistency of thick pancake batter.  Lightly butter
the inside of three 3”x5” bread tins (or one 4”x6” tin and one 3”x5” tin).
Scoop the batter into the tins (filled to about half way) and press  to fill
the corners and make the tops flat.  Cover with a towel and put in a warm place
for about 45 minutes (or until the batter about doubles in size).  Place into a
preheated oven and cook at 350 degrees F for about 25-30 minutes for smaller
tins or 40-45 minutes for larger tins (until golden brown).  Allow to cool for
about 10-15 minutes before attempting to slice.


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