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Add a photoServings: 12
Ingredients
- 1 c. Fresh gluten-free buttermilk
- 1/4 c. Butter, melted
- 1 tsp Rice vinegar
- 1 1/2 tsp Salt
- 2 c. Brown rice flour
- 1/3 c. Potato starch flour
- 1/3 c. Tapioca flour
- 1/4 c. Sugar
- 3 1/2 tsp Xanthan gum
- 3 x Large eggs
- 1/2 c. Water (Welbilt/DAK & Z +2 Tb
- 1 1/2 Tbsp. Active dry yeast
Directions
- Gene Hill, who lives in Davis, California, bakes this bread at least twice a week. He recommends trying it as a toasted cheese sandwich. Grill it with thin slices of red onion or possibly bell pepper and cheese.
- 1. Place the buttermilk, melted butter, rice vinegar, and salt in bread pan. Stir with a rubber spatula.
- 2. In a large bowl, combine all the dry ingredients except the yeast. Mix well with a whisk.
- 3. In a separate bowl, combine the Large eggs and water; beat lightly.
- 4. Place 1/2 of the dry ingredients in the bread pan. Add in the egg mix.
- Add in the remainder of the dry ingredients; sprinkle the yeast on top. Select Light Crust setting and press Start.
- 5. Observe the dough frequently during the kneading cycles. If it does not appear to be mixing well, use a rubber spatula to assist it occasionally.
- 6. After the baking cycle ends, remove bread from pan, place on wire rack, and allow to cold 1 hour before slicing.
- VARIATIONS* You can substitute extra virgin olive oil for the butter.* Replace 1/4 to 1/2 c. of the rice flour with another gluten-free flour, such as yellow or possibly blue corn flour, polenta meal, or possibly soy flour.* You can add in at least 1/4 c. grated cheddar cheese for a new flavor.* Saute/fry some onions in the melted butter, allow them to cold, then add in them and your favorite herbs to create an onion/herb bread.
- Crust: Light Optional Bake Cycle: Sweet Bread, Rapid Bake
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 12 servings | |
| Calories 184 | |
| Calories from Fat 49 | 27% |
| Total Fat 5.52g | 7% |
| Saturated Fat 2.93g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 339mg | 14% |
| Potassium 113mg | 3% |
| Total Carbs 29.63g | 8% |
| Dietary Fiber 1.2g | 4% |
| Sugars 4.45g | 3% |
| Protein 4.04g | 6% |
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