Thursday, July 9, 2009

Rice Bread from scratch for bread machine

1 cup water
1/3 cup milk (or milk-like product - I use oat milk)
2 eggs (or 3 tsp egg replacer mixed with 4 TB water)
1 tsp apple cider vineger
4 TB oil (I use canola)
1 tsp salt
1 1/2 cup white rice flour
2/3 cup brown rice flour
1 1/2 tsp xanthan gum (or guar gum)
2 tsp quick rise yeast

put all the ingredients in the bread machine in the exact order listed. when you put in the flour on top of the liquids, try to spread it around so it covers all of the liquids underneath - it seems to make a difference. set the machine on "grain" setting or whatever setting cooks bread for a little longer than the "regular" setting.

keep the bread in a plastic bag and refrigerate after about a day, then slice and freeze after about 3 or 4 days (it can last a long time in the freezer).

i like to dip it in oil with garlic and salt.

1 comment:

  1. this is great! they were talking about gluten free baking in school today and I guess it is hard for it to stay fresh but if you freeze it as you say and toast it, it should come back to life. Good for you!!