56
GLUTEN FREE PUMPERNICKEL BREAD (2-LB.)
INGREDIENTS
1½ cups water (80°F – 90°F)
3 large eggs, at room temperature
3 Tbsp. molasses
2 Tbsp. canola oil
1 tsp. cider vinegar
2 cups white rice our
2
/3 cup potato starch
1
/3 cup tapioca our
3 Tbsp. rmly packed light brown sugar
2½ tsp. xanthan gum
2 tsp. cocoa powder
2 tsp. instant coee granules
1½ tsp. salt
1 Tbsp. bread machine yeast
1. Measure ingredients into bread pan in the order listed.
2. Insert bread pan securely into bread pan. 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 56 1/22/18 2:39 PM
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