Gluten Free Bread for Machine
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 306.2
- Total Fat: 9.2 g
- Cholesterol: 63.7 mg
- Sodium: 73.1 mg
- Total Carbs: 49.6 g
- Dietary Fiber: 2.4 g
- Protein: 5.9 g
IntroductionGreat tasting bread that lasts without drying out. This recipe is from West Bend Inc. and is designed for their bread machine. Great tasting bread that lasts without drying out. This recipe is from West Bend Inc. and is designed for their bread machine.
1 cup + 2 Tbls water @ 80 F
3 large eggs
4 Tbls Canola oil
1 tsp Cider vinegar
2 Cups White rice flour
3/4 Cup Potato flour
1/4 Cup Tapioca flour
1 Tbls Xanthan gum
Flours can be substituted with Andrea's Gluten-free flour
2/3 Cup Non-fat Powered Milk
3 Tbls Splenda or like substitute (original recipe calls for sugar, but Splenda seems to add to longevity)
1 1/2 tsp Salt (optional)
1 Tbls Active Dry Yeast
Store loaf in plastic storage container with tight seal to prevent drying.
I have found this loaf last longer before drying out. The loaf when stored properly can last unto a week without significant drying.
Makes excellent grilled sandwiches, and a really good substitute for hamburger buns.
Measure wet ingredients into separate bowl and mix. This is to ensure proper blending
Set Machine to "1" Basic
Set darkness to Medium (or your preference, I have tried all three settings and medium seems to produce best loaf)
As machine is mixing dry ingredients add liquid mixture slowly.
Scrape sides as needed. This helps to ensure thorough mixing, preventing flour clumps from forming on bottom of bread.
After machine has finished baking, allow to stand 10-15 minutes before removing loaf
Remove mixing arm
Let stand to cool (can cut immediately, however if loaf is allowed to cool completely it dries out slower)
Serving Size: makes 18 3/8 in slices
Number of Servings: 9
Recipe submitted by SparkPeople user PASTORCHEEZHEAD.