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Rice potato machine bread

(recipe, Christine LeBlanc Bennett)


Gene's Basic Rice Bread Ingredients for one 2-lb loaf


  1. 1 cup fresh gluten-free buttermilk
  2. ¼ cup butter, melted
  3. 1 tsp. rice vinegar
  4. 1½ tsp. salt
  5. 2 cups brown rice flour
  6. ⅓ cup potato starch flour
  7. ⅓ cup tapioca flour
  8. ¼ cup sugar
  9. 3½ tsp. xanthan gum
  10. 3 eggs
  11. ½ cup water
  12. 1½ tsp. active dry yeast


  1. Directions:
  2. Place the buttermilk, melted butter, rice vinegar, and salt in bread pan. Stir with a rubber spatula.
  3. In a large bowl, combine all the dry ingredients except the yeast. Mix will with a whisk. In a separate bowl, combine the eggs and water; beat lightly.
  4. Place ½ the dry ingredients in the bread pan. Add the egg mixture. Add 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 cool for 1 hour before slicing.