Gluten-Free Mock Rye Bread (for bread machine)
Yield:  1 Loaf  VG, WF, GF, SoF

1 1/2 c Brown rice flour
1/2 c Rice bran
1/2 c Tapioca flour
1/2 c Potato starch flour
1 tb Xanthan (or guar) gum
1 tb Caraway seeds
1/2 ts Salt
1/2 c Dry milk powder (non-instant)
1 tb Cocoa powder
1 ts Grated orange peel
2 ts Yeast
2 Eggs
3 tb Oil
1 tb Fruit sweetener
2 tb Molasses
1 1/2 c + 2 tablespoons water
1 ts Vinegar

Follow directions for your particular bread machine. Use single rise setting.

Best made in small 1 lb bread machines. If you have a large 2 lb machine, you may have better results using the dough setting and baking in a conventional oven (in 8x4" pan 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.

For ease in slicing try wrapping in a towel for about 4 hours after it is done baking, and slice with electric knife. This bread freezes well.

Spring 2000 Wheat-Free Baking

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Last modified: April 09, 2002