Gluten-Free Bread


3 lrgs eggs see * Note
9 ounces lukewarm water (90 to 95 degrees)
(1 cup plus 2 tablespoons)
4 tablespoons melted butter or canola oil
(do not use margarine)
1 teaspoon cider vinegar
3 tablespoons sugar
1 tablespoon xanthan gum
teaspoon salt
1 tablespoon Red Star active dry yeast


* Note: Measure eggs into a 2-cup measuring cup. Add 9 ounces of water or enough to fill measuring cup to 1 3/4 cup level.
In mixing bowl, thoroughly combine eggs, lukewarm water, melted butter or oil and cider vinegar with a wire whisk or fork. Pour mixture into bread pan.
Measure and blend together all dry ingredients, except yeast, with a whisk or fork. Place into bread pan on top of liquid ingredients. Add yeast on top of dry ingredients. Lock pan into bread maker.
Program machine for BASIC RAPID or BASIC/SPECIALTY and MEDIUM Bread Color. Press START/STOP button to turn bread maker on. When mixing/kneading action begins, use a rubber scraper to assist in mixing for a few minutes. The machine will then mix the thick batter by itself. The mixture will not form into a ball of dough, but will be a thick batter that will take on a swirled appearance on top after about 10 minutes of mixing. After mixing, the bread maker will then go through the rise cycles and be baked.
When the loaf is done, turn bread maker off by holding START/STOP button down for 3 seconds or until the red signal light goes out. Remove bread pan using pot holders. Invert pan to remove loaf and cool on rack completely before slicing.
This recipe yields a 2 pound loaf of bread that will be about 5 inches high.
Yield: 1 loaf





6.0 servings


Friday, February 12, 2010 - 3:12am



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