54
GLUTEN FREE BUTTERMILK BREAD (2-LB.)
INGREDIENTS
1¼ cups water (80°F – 90°F)
3 large eggs, at room temperature
¼ cup unsalted butter or margarine, cut in pieces
1 tsp. cider vinegar
2 cups white rice our
½ cup potato our
½ cup tapioca our
¼ cup dry buttermilk powder
¼ cup sugar
¼ cup green onion, chopped
3½ tsp. xanthan gum
1 Tbsp. fresh dill, chopped
1½ tsp. salt
2¼ tsp. bread machine yeast
1. Measure ingredients into bread pan in the order listed.
2. Insert bread pan securely into baking chamber; close lid. Plug unit into
wall outlet.
3. Select GLUTEN FREE. Press the START/STOP button.
4. The complete signal will sound when bread is done.
5. Using pot holders remove bread pan from baking chamber and carefully
remove bread from pan. (If kneading paddle remains in bread, remove
paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve (at least
20 minutes).
MAKES ONE, 2-LB. LOAF
GLUTEN
FREE
BK1065SQ_IB-and-Recipes_21897.indd 54 1/22/18 2:39 PM
To Next Page
Loading...
