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White Bread (Gluten-Free)

This recipe has been modified from Bette Hagemans Butter Basted White Bread (More From the Gluten-Free Gourmet, page 38). Here it is:

Combine 2 cups white rice flour, ½ cup potato starch flour, ½ cup tapioca flour, 2 ½ teaspoon xanthan gum, 2/3 cup dairy milk powder, 1 ½ teaspoon salt, 2 tablespoons plus 1 teaspoon sugar and 2 ¼ teaspoon saf-instant yeast granules thoroughly. In a separate bowl, combine 4 tablespoons melted butter, 1 cup warm water, 1 teaspoon apple cider vinegar. Slowly

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add to dry mixture, then add 3 room temperature eggs, one at a time (the mix should feel a little warm). Beat on high for 2 minutes. Cover with plastic wrap and a towel, and rise until doubled (time varies). After the first rise, beat the dough again for 3 minutes on high. Fill a large loaf pan 2/3 full (can use extra dough in muffin tins) Let rise until slightly over top of pan; bake at 350 for 30-45 minutes, covering with alum foil after the first 10 minutes. Delicious, and freezes pretty well.

This recipe comes to us from Marne L. Platt in New Jersey.

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3 Responses:

 
Whitney
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said this on
28 Nov 2008 1:38:46 PM PST
This bread is very buttery and rich and full of flavor! The texture is similar to a biscuit. I have had problems getting the bread to rise before baking it, but when it does rise, it comes out with nice air bubbles in the bread. This bread is great for sandwiches or just eating plain. Thanks

 
amie
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said this on
06 Aug 2011 6:47:07 PM PST
Potato starch flour is what exactly? I live in Costa Rica and have a very hard time finding ingredients listed as such...
Could I substitute with Potato flakes? Help please...thank you so much!

 
Regina
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said this on
14 Oct 2011 6:03:17 PM PST
Hi Amie, potato starch is not the same as potato flakes. Substitute with corn starch.




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