Gluten & Lactose Free Bread |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is a real gift for gluten-free bread bakers. I'm not really sure of the prep time. Ingredients:
2 cups rice flour |
1/2 cup potato starch |
1/2 cup tapioca flour |
1/3 cup cornstarch |
1 tablespoon xanthan gum |
1 1/2 teaspoons salt |
3 tablespoons granulated sugar |
1 tablespoon egg substitute |
1 tablespoon red star active dry yeast or 1 tablespoon other active dry yeast |
4 egg whites |
4 tablespoons canola oil |
1 teaspoon cider vinegar |
1 1/4 cups water |
Directions:
1. In a med sized bowl, measure all of the dry ingredients.
2. Stir or whisk well.
3. Combine liquids and mix well.
4. Large Bread Machine method: Transfer wet and dry ingredients and yeast to baking pan of bread machine in the order suggested by the manufacturer.
5. Press start.
6. Help mix dough during kneading cycle; Mixture will be very thick.
7. Use 1 rise and 1 knead cycle if machine is programmable.
8. Remove upon completion of baking cycle.
9. Oven method: Preheat oven to 375°F.
10. Lightly oil a 9-x-5-inch loaf pan.
11. Add yeast to mix and beat in liquids.
12. Beat 2 minutes.
13. Scrape into loaf pan, cover with plastic wrap, and let rise to the top of the pan.
14. Bake 40-45 minutes or until lightly browned.
15. Cool on a wire rack before slicing.
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