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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This bread recipe is the closest our family has ever gotten to the taste and texture of a gluten bread Ingredients:
2 cups sweet rice flour |
2/3 cup potato starch |
1/3 cup tapioca starch |
1/4 cup nonfat dry milk powder |
1/4 cup white sugar |
2 1/2 teaspoons xanthan gum |
2 1/4 teaspoons instant yeast |
1 1/2 teaspoons salt |
1 1/4 teaspoons water (120 to 130 degrees) |
1 teaspoon cider vinegar |
1/4 cup vegetable oil |
2 eggs |
2 egg whites |
Directions:
1. 1. In a large bowl, combine flour, potato starch, tapioca starch, milk powder, sugar, xanthan gum, yeast, and salt. Mix well and set aside.
2. 2. In a seperate bowl, combine water, vinegar, oil, eggs, and egg whites, using a heavy-duty mixer with paddle attachment until well blended.
3. 3. With the mixer set on the lowest speed, slowly add the dry until mixture is completely blended. With a rubber spatula, scrape the bottom. and sides of the bowl. with the mixer on medium speed, beat for 4 minutes.
4. 4, Spoon dough into prepared pan. Let rise, uncovered, in a warm area for. 60 to 75 minutes or till dough doubles in size. Preheat oven to 350 degrees. Bake for 35 to 45 minutes or until the loaf sounds hollow. when tapped on the bottom.
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