GLUTEN FREE MOCK RYE BREAD

1 1/2 cups brown rice flour
1/2 cup rice bran
1/2 cup tapioca flour
1/2 cup potato starch flour
1 tbsp xanthan (or guar) gum
1 tbsp caraway seeds
1/2 tsp salt
1/2 cup dry milk (non-instant)
1 tbsp cocoa powder
1 tsp grated orange peel
2 tsp yeast
2 eggs
3 tbsp oil
1 tbsp Fruit Sweet
2 tbsp molasses
1 1/2 cups water
2 tbsp water
1 tsp vinegar

Follow directions for your particular bread machine. Use single rise setting.

I wrap the bread in a towel for about 4 hours after it is done baking and then slice it thinly with an electric knife. It freezes well. I take individual slices of bread out the freezer and then microwave about 30 seconds per slice.

This bread is wonderful! Many of my non-celiac guests request this over homemade whole wheat bread.

Source: Joan K VanLoozenoord