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Ingredientes
- 1 c. buttermilk Fresh gluten-free
- 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 for Welbilt/DAK and Zoji machines add in 2 Tbsp. more water
- 1 1/2 Tbsp. Active dry yeast
Direcciones
- Place the buttermilk, melted butter, rice vinegar, and salt in bread pan. Stir with a rubber spatula.
- In a large bowl, combine all the dry ingredients except the yeast.
- Mix well with a whisk.
- In a separate bowl, combine the Large eggs and water; beat lightly.
- 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.
- 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.
- 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.
- Optional bake cycle: Sweet bread, Rapid bake. and Lois Conway
- NOTES : 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 169g | |
| Recipe makes 6 servings | |
| Calories 385 | |
| Calories from Fat 100 | 26% |
| Total Fat 11.4g | 14% |
| Saturated Fat 6.08g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 126mg | 42% |
| Sodium 720mg | 30% |
| Potassium 287mg | 8% |
| Total Carbs 61.22g | 16% |
| Dietary Fiber 2.4g | 8% |
| Sugars 10.86g | 7% |
| Protein 9.43g | 15% |
