This recipe comes to us from Rick Barrera.
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.
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
Liquid (Mix Separately in another bowl):
4 eggs beaten lightly
1 ½ cups warm Water
¼ cup Corn Oil
1 Teaspoon Cider Vinegar
Add 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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