Bread Machine (65 page)
2
1
/
4
teaspoons SAF yeast or 2
3
/
4
teaspoons bread machine yeast
Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Non-Gluten or Quick Yeast Bread cycle; press Start. (This recipe is not suitable for use with the Delay Timer.)
When the baking cycle ends, immediately remove
the pan
from the machine and place it on a rack. Let cool for 10 minutes before removing the loaf from the pan. Let the loaf cool to room temperature before slicing.
GLUTEN-FREE RICOTTA POTATO BREAD
P
otato starch flour makes for an exceptionally nice bread.
1
1
/
2
- OR 2-POUND-LOAF MACHINES
1
1
/
3
cups water
3
/
4
cup ricotta cheese
1 teaspoon apple cider vinegar or rice vinegar
3 tablespoons vegetable or canola oil
3 large eggs, broken into a measuring cup to equal
3
/
4
cup (add water if needed)
2
1
/
4
cups white rice flour
1
/
2
cup instant potato flakes
1
/
3
cup potato starch flour
1
/
3
cup tapioca flour
1
/
2
cup dry buttermilk powder or nonfat dry milk
3 tablespoons sugar or powdered fructose
2 teaspoons xanthan gum
1
1
/
2
teaspoons salt
3
/
4
teaspoon baking soda
2
1
/
4
teaspoons SAF yeast or 2
3
/
4
teaspoons bread machine yeast
Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Non-Gluten or Quick Yeast Bread cycle; press Start. (This recipe is not suitable for use with the Delay Timer.)
When the baking cycle ends, immediately remove
the pan
from the machine and place it on a rack. Let cool for 10 minutes before removing the loaf from the pan. Let the loaf cool to room temperature before slicing.
GLUTEN-FREE BUTTERMILK WHITE BREAD
T
his bread will give the kitchen that wonderful smell of baking bread, craved by those for whom gluten is off limits. As soon as it cools, slice it up and toast it fresh.
1
1
/
2
- OR 2-POUND-LOAF MACHINES
1 cup buttermilk
1
/
2
cup water
1 teaspoon apple cider vinegar or rice vinegar
4 tablespoons butter or margarine, cut into pieces
4 large egg whites, beaten until foamy
1 cup white rice flour
1 cup brown rice flour
3
/
4
cup potato starch flour
1
/
4
cup tapioca flour
3 tablespoons light or dark brown sugar
1 tablespoon plus
1
/
2
teaspoon xanthan gum
1
1
/
2
teaspoons salt
1 tablespoon plus 1 teaspoon SAF yeast or 1 tablespoon plus
1
/
2
teaspoon machine yeast
Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Non-Gluten or Quick Yeast Bread cycle; press Start. (This recipe is not suitable for use with the Delay Timer.)
When the baking cycle ends, immediately remove
the pan
from the machine and place it on a rack. Let cool for 10 minutes before removing the loaf from the pan. Let the loaf cool to room temperature before slicing.
GLUTEN-FREE CHICKPEA-, RICE-, AND TAPIOCA-FLOUR BREAD
O
ne of my favorite sources for flour is Bob’s Red Mill in Oregon. This recipe is adapted from Bob’s, using the exceptional flavor of chickpea (garbanzo) flour and their excellent tapioca flour.
1
1
/
2
- OR 2-POUND-LOAF MACHINES
1
1
/
4
cups water
1 teaspoon apple cider vinegar or rice vinegar
3 tablespoons maple syrup
3 tablespoons olive oil
3 large eggs, broken into a measuring cup to equal
3
/
4
cup (add water if needed)
1 cup chickpea flour
1 cup brown rice flour
