Gluten Free Basic White 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.

Ingredients

INGREDIENTS	2 lb

White Rice Flour	2 Cup(s)
Non Fat Dry Milk Powder	⅔ Cup(s)
Tapicoca Flour	½ Cup(s)
Potato Starch	½ Cup(s)
Cornstarch	⅓ Cup(s)
Sugar	3 Tbsp
Xanthan Gum	1 Tbsp
Salt	1 Tsp
Lukewarm Water (85-95°F)	1 ½ Cup(s)
Canola Oil	¼ Cup(s)
Cider Vinegar	1 Tsp
Eggs, room temperature, slightly beaten	3
Active Dry Yeast Packet	1

Directions

Combine white rice and tapioca flours, milk powder, potato starch, cornstarch, sugar, xanthan gum and salt in large bowl. Set aside.
Place water, oil and vinegar into bread pan; stir in beaten eggs. Spoon flour mixture over top of liquids; sprinkle with yeast.
Insert bread pan securely into baking chamber; close lid and plug bread maker into wall outlet.
Select: BASIC SETTING, 2LB. LOAF, MEDIUM CRUST. Then press START. After bread is done baking, remove bread from pan and place on wire rack.
Cool completely. Cut into slices to serve.

Tip: If kneading paddle remains in bread; remove paddle once the bread has cooled.

VARIATION: Use 1 cup white rice and 1 cup brown rice flour in place of the 2 cups white rice flour.