GF bread in bread machine

GF bread in bread machine

 Adapted from Bobs Red Mill White Bread recipe for Bread Machines  

                            By Carolyn Sylvester  2009

Liquid ingredients:

3 large eggs

1 tsp. Cider Vinegar

¼ cup Canola Oil

1 ½ cups warm water

Dry ingredients:

2 ½ cups Bobs Red Mill All Purpose GF Baking Flour

½ cup Montina Pure Baking Supplement (available at www.amazingrains.com)

¼ cup Potato Starch

¼ cup Tapioca Flour

1/3 Cornstarch

1 TBPS Xanthan Gum

3 TBPS sugar

1 ½ tsp. salt

1 TBPS Egg replacer (recipe says it is optional, but I find my loaf is better with it in)

2/3 cup Dry Milk powder

2 ¼ tsp. Active Dry Yeast  (I use scant TBSP measure).

  First I get all ingredients out to make sure I have it all….(some of us get a bit forgetful).  Then I sprinkle the yeast into the warm water, stir and set aside to dissolve.

  My machine says to add liquids first, so I add the rest of the liquids to the bread machine bowl. 

 In another bowl, I combine all the dry ingredients, stir to blend. 

 Pour the yeast mixture into the bread bowl, pour in the dry ingredients, set machine for cycle that uses: one rising,  medium crust  and a 1 ½ pound loaf.  Turn machine on, use spatula to help the beater do its job, then close the lid and let the machine do the rest. 

  When done, remove bowl, invert loaf and remove bowl.  Let cool.  I slice it up and place 3-4 slices per baggie and place in freezer till ready to be used or toasted. 

  Protein and fiber are both 3 grams per slice!!!!! (based off of 18 thin slices per loaf and if my math is correct).