Great Gluten Free White Bread for the Bread Machine!
2 large eggs
2/3 cups very warm water
tablespoons canola oil
3/4 teaspoon yeast
tablespoons pysillium husk (available at bulk foods or health food
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)
1/2 teaspoons guar gum
1/2 teaspoons salt
cup milk powder
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
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
Dough rising in the pan. Probably
a good idea to wet hands and smooth the top at this
Just out of the machine. Just a
little flour on the sides.
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