Dry Ingredients (Mix
2 cups oriental white rice flour
1 cup gluten-free flour mix
1 1/2 Tablespoons clear gel (4 1/2 teaspoons)
1/4 cup sugar
3 1/2 teaspoons xanthan gum
1 1/2 teaspoons salt
1 cup non-fat dry milk powder
2 1/2 teaspoons active dry yeast
Note: Clear gel is pharmaceutical grade methylcellulose. Unflavored
gelatin may be substituted.
1 teaspoon apple cider vinegar
*1 1/2 cups warm water (110-120 degrees)
2 large eggs
1/4 cup corn oil
Makes one 1 1/2 pound loaf
* NOTE.- Add 1 to 3 tablespoons additional water, mixing well between
additions, for softer texture bread. Amount needed depends on humidity
and room temperature. In a bread machine, if center of loaf sinks more
than 1 1/2 inch in center when cool, using less water or baking the
bread longer may solve this problem.
HAND MIXING METHOD
Grease a 9 x 5-inch loaf pan. Mix all dry ingredients well, including
yeast. Blend eggs into warm water using a fork or whisk. Pour water/egg
mixture into dry ingredients and mix on slowest speed of mixer until
flour is moistened. Add oil and increase speed of mixer, blending all
ingredients until you have a smooth creamy batter. Mix two minutes. Add
more water for a "creamier" batter if desired. Pour into loaf pan and
allow to rise in warm place to top of pan. Preheat oven to 350 degrees.
Bake on center rack for 50-60 minutes, till brown. Cool in pan for 3-5
minutes then remove bread from pan and place on rack to finish cooling.
When completely cool, slice and store in an airtight container lined
with paper towels. Refrigerate within 48 hours. Keeps 7-10 days.
BREAD MACHINE METHOD: Mix all dry ingredients well, except yeast. Mix
warm water and vinegar. Blend eggs into water using a fork or whisk.
Follow the instructions for your bread machine when adding dry and wet
ingredients to the bread pan. Allow to mix 3-5 minutes. Add more warm
water if necessary to get a "creamier" batter. Remove baked bread when
cooling cycle ends; finish cooling on a rack.