Recipe: Gene's Basic Rice Bread (gluten free, bread machine)

GENE'S BASIC RICE BREAD (GLUTEN FREE)

"Gene Hill, who lives in Davis, California, bakes this bread at least twice a week. He recommends trying it as a toasted cheese sandwich. Grill it with thin slices of red onion or bell pepper and cheese."

1 cup fresh gluten-free buttermilk
1/4 cup butter, melted
1 tsp rice vinegar
1 1/2 tsp salt
2 cups brown rice flour
1/3 cup potato starch flour
1/3 cup tapioca flour
1/4 cup sugar
3 1/2 tsp xanthan gum
3 eggs
1/2 cup water (Welbilt/Dak and Zojirushi, add 2 tablespoons more water)
1 1/2 tbsp active dry yeast

Place the buttermilk, melted butter, rice vinegar, and salt in bread pan. Stir with a rubber spatula.

In a large bowl, combine all the dry ingredients except the yeast. Mix well with a whisk.

In a separate bowl, combine the eggs and water; beat lightly.

Place 1/2 of the dry ingredients in the bread pan. Add the egg mixture. Add the remainder of the dry ingredients; sprinkle the yeast on top. Select Light Crust setting and press Start. Observe the dough frequently during the kneading cycles. If it does not appear to be mixing well, use a rubber spatula to assist it occasionally.

After the baking cycle ends, remove bread from pan, place on wire rack, and allow to cool 1 hour before slicing.

VARIATIONS:
- You can substitute olive oil for the butter.
- Replace 1/4 to 1/2 cup of the rice flour with another gluten-free flour, such as yellow or blue corn flour, polenta meal, or soy flour.
- You can add at least 1/4 cup grated cheddar cheese for a new flavor.
- Saute some onions in the melted butter, allow them to cool, then add them and your favorite herbs to create an onion/herb bread.

Crust: Light
Optional Bake Cycle: Sweet Bread, Rapid Bake

Source: The Bread Machine Magic Book of Helpful Hints by Linda Rehberg and Lois Conway