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Date: | Sun, 20 Sep 1998 15:58:59 -0400 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
From several recipies, I have put together my own recipe for
Gluten-free white bread. It is a white Rice, Tapioca, Corn and Yeast
bread that is very spongy and a wonderful breakfast and lunch bread.
Would love to hear from others who have experimented with different
bread recipies and bread machines. Hope you enjoy it and write back.
Dry Ingredients:
Mix in a bowl: 2 cups White Rice Flour
1 cup Tapioca Flour
1/2 cup Corn Starch
2/3 cup Powdered Dry Milk
1/2 cup Sugar
1 Tbs Xanthan Gum
2 Packets Dry Yeast
1 1/2 tsps Salt
Liquid:
Mix Separately in another bowl:
4 eggs beaten lightly
1 1/2 cups warm Water
1/4 cup Corn Oil
1 tsp Cider Vinegar
Add Liquid to mixed dry ingredients. Mix well for 60 seconds.
Let Rise for 1 1/2 Hours in warm humid area.
Then bake 50 min. in non-stick bread tin at 350 degrees.
Remove from oven when very light brown.
Note: Removing light will keep bread spongy and less crumbly.
Let cool for 10 min. then remove from tin and cool for 30 min longer.
Ready to eat.
Hope you enjoy!
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