White rice flour 1 c / 160 g
Toasted rice flour 1 c / 160 g
Amaranth flour ½ c / 75 g
Tapioca flour ½ c / 75 g
Xanthan gum 2 ½ tsp/11g
Milk powder 2/3 c / 75 g
Salt 1 ½ tsp /11g
Sugar 2 tbsp/40g
Yeast 2 ¼ tsp/10g
Butter 4 tbsp/60g
Warm water 1 c/240 ml
Apple cider vinegar 1 tsp / 5 ml
Whole eggs 3
Combine dry ingredients and mix well.
Combine melted butter, warm water and vinegar.
Add liquid to dry, then slowly add the three room temperature eggs.
Beat on high for 2 minutes.
Cover and rise until doubled.
Beat for three minutes on high.
Fill a bread pan 2/3 full.
Proof until dough comes above the rim of the pan.
Bake at 350 f approx. 30-45 minutes.
Pairs Well With
Reprinted from Celi-Yak News - Spring 2010