Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Rice flour
1/2 c Potato starch flour
1/2 c Tapioca flour
1 t Salt
2 1/2 ts Xanthan gum
1 1/2 ts Egg replacer (optional)
7/8 c Quite warm water
1 t Vinegar OR
1 1/2 ts dough enhancer
1/4 c Sourdough starter
3/4 c Cottage cheese
4 tb Butter or margarine melted
3 Eggs, beaten slightly
3 tb Sugar
1 tb Dry yeast granules
This recipe requires a heavy-duty bread machine, large
enough for 3 cups of flour. For the lactose
intolerant change cottage cheese to nondairy sour
cream. Reduce water to 3/4 cup.
Mix together flours, salt, xanthan gum, and Egg
Replacer (if used).
Mix together the water, vinegar, sourdough starter,
cottage cheese, butter and eggs.
Measure sugar and yeast.
Place the ingredients in the baking pan of the bread
maker in the order suggested by your manual. Bake on
regular bread setting on medium heat.
Adapted from More from the Gluten-Free Gourmet by
Bette Hagman 1993 borrowed from Southwood Library
section 641.5631 HAG in Calgary Shared but not tested
by Elizabeth Rodier March 1994
