White Bread #2 (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
From several recipes, I have put together my own recipe for Gluten-free white bread. It is a white rice, tapioca, corn and yeast bread that is very spongy and a wonderful breakfast and lunch bread. Would love to hear from others who have experimented with different bread recipes and bread machines. Hope you enjoy it and write back.
Ingredients (Mix in a bowl):
2 cups white rice flour
1 cup tapioca flour
½ cup corn starch
2/3 cup powdered dry milk
½ cup Sugar
1 tablespoons xanthan gum
2 packets dry yeast
1 ½ teaspoons salt
(Mix Separately in another bowl):
4 eggs beaten lightly
1 ½ cups warm Water
¼ cup Corn Oil
1 Teaspoon Cider Vinegar
Liquid to mixed dry ingredients. Mix well for 60 seconds.
Let Rise for 1 ½ hours in warm humid area. Then bake 50
min. in nonstick bread tin at 350 degrees. Remove from oven
when very light brown. Note: Removing light will keep bread
spongy and less crumbly. Let cool for 10 min. then remove
from tin and cool for 30 min longer. Ready to eat.
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