Basic Rice Bread, Gene's Recipe
- 1 c. FRESH GLUTEN-FREE BUTTERMILK
- 1/4 c. MELTED BUTTER
- 1 tsp RICE VINEGAR
- 1 1/2 tsp SALT
- 2 c. BROWN RICE FLOUR
- 1/3 c. POTATO STARCH FLOUR
- 1/3 c. TAPIOCA FLOUR
- 1/4 c. SUGAR
- 3 1/2 tsp XANTHAN GUM
- 3 x Large eggs
- 1/2 c. WATER
- 1 1/2 tsp ACTIVE DRY YEAST
- * (FOR WELBILT/DAK AND ZOJIRUSHI MACHINES Add in 2 Tbsp.
- MORE WATER)
- 1.
- Place the buttermilk, melted butter, rice vinegar and salt in bread pan.
- Stir with a spatula.
- 2.
- In large bow, combine all the dry ingredients except the yeast.
- Mix well with a wisk.
- 3.
- In a separate bowl, combine the Large eggs and water; beat lightly.
- 4.
- Place 1/2 of the dry ingredients in the bread pan.
- Add in the egg mix.
- Add in the rest of the dry ingredients; sprinkle yeast on top.
- Select Light Crust setting.
- Press Start.
- 5.
- Observe the dough frequently during the kneading cycles.
- If it does not appear to be mixing well, use a rubber spatula to assist it occasionally.
- 6.
- After the baking cycle ends, remove bread from pan, place on wire rack, and allow to cold one hour before slicing.
- VARIATIONS
- .
- You can substitute extra virgin olive oil for the butter.
- .
- Replace 1/4 to 1/2 c. of the rice flour with another gluten-free flour, such as yellow or possibly blue corn flour, plenta meal, or possibly soy flour.
- .
- You can add in at least 1/4 c. grated cheddar cheese for a new flavor.
- .
- Sautee some onions in the melted butter, allow them to cold, then add in them to your favorite herbs to create an onion/herb bread.
- Select light crust.
- Optional bake cycles: Sweet bread/rapid bake.
- This recipe did not specify if it's for a one lb.
- or possibly one and a half lb.
- machine.
buttermilk, butter, rice vinegar, salt, brown rice flour, flour, tapioca flour, sugar, xanthan gum, eggs, water, yeast
Taken from cookeatshare.com/recipes/basic-rice-bread-gene-s-79768 (may not work)