GLUTEN FREE LEMON WALNUT BREAD
Source: Toastmaster Corp.
This recipe yields 1 loaf

3 extra-large eggs lightly beaten
1 1/4 cup water
3 tbsp vegetable oil
1 tsp cider vinegar
2 tsp grated lemon peel
2 cup white rice flour
3/4 cup potato starch flour
1/4 cup tapioca flour
2/3 cup instant dry milk
3 tbsp sugar
1 1/2 tsp salt
1 tbsp xanthan gum
2/3 cup walnuts*
1 tbsp Red Star active dry yeast

Place all dry ingredients in a medium size bowl and whisk together. Beat eggs lightly in a small bowl and stir in other wet ingredients.

Pour wet ingredient mixture followed by the dry ingredient mixture into the bread pan.

Set machine on the Basic Light or Insta cycles and press start. Give your machine a little help. During the first kneading cycle, use a rubber spatula to assist the machine in mixing the ingredients. Scrape the ingredients off of the sides down to the bottom of the bread pan. Gently lift and fold the dry ingredients from the bottom of the pan to the top of the dough.

*Variation:
Lemon Poppy Seed Bread - omit walnuts and add 1 1/2 tablespoons poppy seeds.