Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Fresh gluten-free buttermilk
1/4 c Butter, melted
1 t Rice vinegar
1 1/2 ts Salt
2 c Brown rice flour
1/3 c Potato starch flour
1/3 c Tapioca flour
1/4 c Sugar
3 1/2 ts Xanthan gum
3 Eggs
1/2 c Water (Welbilt/DAK & Z +2 Tb
1 1/2 tb Active dry yeast
Gene Hill, who lives in Davis, California, bakes this
bread at least twice a week. He recommends trying it
as a toasted cheese sandwich. Grill it with thin
slices of red onion or bell pepper and cheese.
1. Place the buttermilk, melted butter, rice vinegar,
and salt in bread pan. Stir with a rubber spatula.
2. In a large bowl, combine all the dry ingredients
except the yeast. Mix well with a whisk.
3. In a separate bowl, combine the eggs and water;
beat lightly.
4. Place 1/2 of the dry ingredients in the bread pan.
Add the egg mixture. Add the remainder of the dry
ingredients; sprinkle the yeast on top. Select Light
Crust setting and 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 cool 1 hour
before slicing.
VARIATIONS * You can substitute olive oil for the
butter. * Replace 1/4 to 1/2 cup of the rice flour
with another gluten-free flour, such as yellow or blue
corn flour, polenta meal, or soy flour. * You can add
at least 1/4 cup grated cheddar cheese for a new
flavor. * Saute some onions in the melted butter,
allow them to cool, then add them and your favorite
herbs to create an onion/herb bread.
