Great Gluten Free White Bread for the Bread Machine!

2 large eggs

1 2/3 cups very warm water

3 tablespoons canola oil

1 teaspoon vinegar

1 teaspoon sugar

2 3/4 teaspoon yeast

2 tablespoons pysillium husk (available at bulk foods or health food stores)

1/4 cup flax

1 cup cornstarch

1/4 cup sweet rice flour

1 1/4 cup fine rice flour  (you can also use a mixture of millet/rice or tapioca/rice/, or chickpea/rice flours)

2 1/2 teaspoons guar gum

1 1/2 teaspoons salt

1/2 cup milk powder

3 tablespoons sugar

Wisk the cornstarch and rice flours together before adding to pan. Put ingredients in pan as in above order. Because I use regular yeast (not bread machine yeast) I give a little stir with a spoon to mix the yeast into the wet ingredients.

I used the rapid bake cycle (2 hours) on the machine and chose the "dark" crust setting. I find it is important to bake gluten free bread for 50-60 minutes to make sure it is done in the center and does not collapse. If using a different bread machine check manual to use a setting that bakes for that length of time. Remove from pan after baking.

The gluten free dough does come together into a ball just like "wheat" based breads!

Dough rising in the pan.  Probably a good idea to wet hands and smooth the top at this point.

Just out of the machine.  Just a little flour on the sides.  

 

 

Tip: If your dough hook can be removed - remove it after the last mixing period by using a spatula to move the dough over. This way you will not have a hole in your loaf.