Recipe Page Banner 2 1600x600

Gluten Free Buttermilk Bread

For gluten-free bread, at-home is the way to go. You control the ingredients and the quality so you can be absolutely sure your fresh-baked bread is suitable for your family’s dietary needs.

Gluten Free Buttermilk Bread

  Ingredients

INGREDIENTS 2 lb

Bread Machine Yeast 2 ¼ Tsp
Butter or Margarine, cut in pieces ¼ Cup(s)
Cider Vinegar 1 Tsp
Dry Buttermilk Powder ¼ Cup(s)
Large Eggs, at room temperature 3  
Fresh Dill, chopped 1 Tbsp
Green Onion, chopped ¼ Cup(s)
Potato Flour ½ Cup(s)
Salt 1 ½ Tsp
Sugar ¼ Cup(s)
Tapioca Flour ½ Cup(s)
Water (80°F – 90°F) 1 ¼ Cup(s)
White Rice Flour 2 Cup(s)
Xanthan Gum 3 ½ Tsp

  Directions

  • Measure ingredients into bread pan in the order listed.
  • Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
  • Select GLUTEN FREE. Press the START/STOP button.
  • The complete signal will sound when bread is done.
  • Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)
  • Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
MAKES ONE, 2-LB. LOAF