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GLUTEN FREE LEMON POPPY SEED BREAD
Ingredients: 1.5 LB.
Water, 110°– 115°F/43 – 46° C 1-1/4 cups
Extra Large Eggs 3
Oil 3 TBL
Cider Vinegar 1 tsp
Lemon Peel, Grated 2 tsp
Sugar 3 TBL
Salt 1-1/2 tsp
Dry Milk 2/3 cup
White Rice Flour 2 cups
Potato Starch Flour 3/4 cup
Tapioca Flour 1/4 cup
Xanthan Gum 1 TBL
Poppy Seed 1-1/2 TBL
Red Star Quick Rise
TM
Yeast 4 1/2 tsp
Select Gluten Free Cycle
GLUTEN FREE LEMON WALNUT BREAD
Ingredients: 1.5 LB.
Water, 110°– 115°F/43 – 46° C 1-1/4 cups
Extra Large Eggs 3
Oil 3 TBL
Cider Vinegar 1 tsp
Lemon Peel, grated 2 tsp
Sugar 3 TBL
Salt 1-1/2 tsp
Dry Milk 2/3 cup
White Rice Flour 2 cups
Potato Starch Flour 3/4 cup
Tapioca Flour 1/4 cup
Xanthan Gum 1 TBL
Walnuts 2/3 cup
Red Star Quick Rise
TM
Yeast 4-1/2 tsp
Select Gluten Free Cycle
TR2500_FINAL 10/14/05 3:14 PM Page 90