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50.
GLUTEN-FREE BREAD RECIPES (CONTINUED)
Country White Bread
1 loaf
water 80˚F/27˚C 2 cup + 3 TBL
eggs 2 extra lg
oil 2 TBL
cider vinegar 2 tsp
sugar 2 TBL
salt 1 tsp
dry milk 6 TBL
white rice flour 12 cups
soy flour 2 TBL
potato starch flour 2 cup
tapioca flour 3 TBL
xanthan gum 1 tsp
Red Star
®
Quick•Rise
™
yeast 12 tsp
Use Fast Bake
™
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1. Remove the Bread Pan from the Bread Baker. Attach
the Kneading Blade onto the Shaft. Make sure all
ingredients except water are at room temperature.
2. Use a liquid measuring cup to measure the water
(80˚F/27˚C/baby bottle temperature) and pour into
the Bread Pan.
3. Place whole, uncracked eggs in a bowl of warm water
for 15 minutes to bring to room temperature before
adding to the pan.
4. Use a measuring spoon to measure the oil and cider
vinegar; add to the Bread Pan.
5. Use a measuring spoon to measure the sugar, salt and
dry milk; level off with the straight edge of a knife
and add to the Bread Pan.
6. Lightly spoon white rice flour into a measuring cup;
level off with the straight edge of a knife and add to
the Bread Pan. Repeat for the soy flour, potato starch
flour and tapioca flour.
7. Use a measuring spoon to measure the xanthan gum;
level off with the straight edge of a knife and add to
the Bread Pan. Smooth into all corners.
Method