Gluten-Free Bread

Gluten-Free Bread


Yield: Makes 1 loaf

Nutrition (For 1/10 recipe)

Calories 207 ;
Protein 4 g;
Fat 3 g;
Carbohydrates 41 g;
Total Dietary Fibre 2 g;
Gluten-Free Flour Mix
1 partwhite rice flour1 part
1 partcorn starch1 part
1 parttapioca flour1 part
1/2 partwhite bean flour1/2 part
Dry Ingredients
3 cupsgluten-free flour mix750 mL
2 tbspskim milk powder25 mL
1 tbspsugar15 mL
2 1/2 tspxanthan gum12 mL
1 tspunflavoured gelatin5 mL
1 tspsalt5 mL
2 1/4 tspinstant yeast11 mL
Wet Ingredients
1 1/3 cupswater325 mL
1large egg1
2 tbspvegetable oil25 mL
1 tspvinegar5 mL
1 tbspmolasses15 mL

Place the wet ingredients into the baking pan of the bread maker. Then place the dry ingredients in the pan, leaving the yeast for last. Select the Quick/or Rapid program. Press start. With rubber spatula, scrape down any dry ingredients on the sides of the pan, without touching the kneading blade, until dry ingredients are wet. This facilitates the mixing and must be done during the first few minutes the machine is on. Close the lid during the baking cycle. Once the machine beeps and the “complete” light is on, press the reset button. With oven mitts, grasp handle and remove pan. Turn pan upside down, shake gently to loosen bread. Place top side down on wire rack to cool. Slice the bread and keep refrigerated.

*Alternative: Flax seed may be added to enhance the nutritional value of the bread. Amount recommended from 1 to 2 tablespoons. If desired, part of the water can be replaced with egg white.
* A Gluten-Free Bread Mix is also available with all dry ingredients (except instant yeast) already mixed together! Call Grain Enterprises for more information 1-800-387-5292.