>Brown Rice Bread
Yield:  1 loaf  VG, WF, GF, DF

1 3/4 c Plain fortified soymilk
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

Winter 1999-2000 Articles
www.recipenet.org

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Last modified: April 09, 2002