>Brown Rice Bread
Yield: 1 loaf VG,
WF, GF, DF
|1 3/4 c Plain fortified
1 Egg and 1 egg white
1/3 c Date sugar-- OR
-- organic unrefined sugar
1 ts Salt
1 1/2 c Brown rice flour
|1/2 c Soy or bean flour
1/2 c Potato starch flour
1/2 c Tapioca flour
3 ts Xanthan gum
3 1/2 ts Yeast
Place ingredients into machine in order
listed, even if your machine specifies otherwise. For this dough to mix adequately,
the liquid ingredients must go in first. The yeast should go in last. If your
machine has a yeast dispenser, do NOT use it, rather; sprinkle yeast on top of dry
ingredients just before you start the machine. Set the machine to the dough setting.
While dough is mixing for first 5 to 10 minutes, check to see that the dry ingredients are
mixing in well. If not, help the machine along by scraping the sides with a rubber
spatula. When dough is finished, turn out into an 8 x 4-inch lightly greased pan.
Dough will be sticky. Smooth the top of the dough the best you can.
Bake at 375 degrees for 50 to 60 minutes. Check after first 15 minutes. If top
is sufficiently browned, cover with tin foil and continue baking. When bread is
done, turn out onto wire rack to cool before wrapping
NOTE: Potato starch flour is not the same as potato flour. Potato flour is
heavier and does not work well in gluten-free breads.
From Article: Bread Machine Success
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Last modified: April 09, 2002