1 c Fresh gluten-free buttermilk
1/4 c Butter, melted
1 ts Rice vinegar
1 1/2 ts Salt
2 c Brown rice flour
1/3 c Potato starch flour
1/3 c Tapioca flour
1/4 c Sugar
3 1/2 ts Xanthan gum
3 Eggs
1/2 c Water (Welbilt/DAK & Z +2 Tb
1 1/2 tb Active dry yeast
Gene Hill, who lives in Davis, California, bakes this bread at least twice
a week. He recommends trying it as a toasted cheese sandwich. Grill it
with thin slices of red onion or bell pepper and cheese.
1. Place the buttermilk, melted butter, rice vinegar, and salt in bread
pan. Stir with a rubber spatula.
2. In a large bowl, combine all the dry ingredients except the yeast. Mix
well with a whisk.
3. In a separate bowl, combine the eggs and water; beat lightly.
4. Place 1/2 of the dry ingredients in the bread pan. Add the egg mixture.
Add the remainder of the dry ingredients; sprinkle the yeast on top. Select
Light Crust setting and press Start.
5. Observe the dough frequently during the kneading cycles. If it does not
appear to be mixing well, use a rubber spatula to assist it occasionally.
6. After the baking cycle ends, remove bread from pan, place on wire rack,
and allow to cool 1 hour before slicing.
VARIATIONS * You can substitute olive oil for the butter. * Replace 1/4 to
1/2 cup of the rice flour with another gluten-free flour, such as yellow or
blue corn flour, polenta meal, or soy flour. * You can add at least 1/4 cup
grated cheddar cheese for a new flavor. * Saute some onions in the melted
butter, allow them to cool, then add them and your favorite herbs to create
an onion/herb bread.
Crust: Light Optional Bake Cycle: Sweet Bread, Rapid Bake
Yields
14 Servings