(even Gluten eaters like it, be prepared to freeze it or eat it within 24 hrs. because it goes stale quickly)
2 TBS Yeast
4 TBS Sugar
1 1/2 Cups Tapioca Flour
1 1/2 Cups Rice Flour (I use Brown Rice)
3 Cups Warm Milk (105 degrees or so)
2 eggs
2 TBS Xanthan Gum
4 TBS Oil
2 tsp Apple Cider Vinegar
4 TBS Sugar
1 1/2 Cups Tapioca Flour
1 1/2 Cups Rice Flour (I use Brown Rice)
3 Cups Warm Milk (105 degrees or so)
2 eggs
2 TBS Xanthan Gum
4 TBS Oil
2 tsp Apple Cider Vinegar
Combine dry ingredients in mixer
Add Wet ingredients
When well-combined mix on high for 3 minutes
Scoop dough into greased bread pans
(I don't shape the dough as it is very sticky)
Put pans on top of preheating 350 degree oven for 30 minutes covered.
Brush tops with melted butter or margarine
Bake for 50 minutes
Add Wet ingredients
When well-combined mix on high for 3 minutes
Scoop dough into greased bread pans
(I don't shape the dough as it is very sticky)
Put pans on top of preheating 350 degree oven for 30 minutes covered.
Brush tops with melted butter or margarine
Bake for 50 minutes
No comments:
Post a Comment