Gluten-Free Recipes

Cooking Helps  |  Breads  |  Breakfast   
Main Dish |  Rice and Beans  |  Salads and Side Dish  

Sauces and Gravies  |  Soups and Stew  |  Cakes and Desserts

Cookies and Bars  |  Pies and Puddings  |  Miscellaneous

Dry Ingredients:
1 cup light bean flour, grind small white beans
3/4 cup brown or white rice flour
1 cup tapioca flour
½ cup potato starch
3 Tbsp. brown sugar
2-1/2 tsp. Xanthan gum
2 tsp. unflavored gelatin
1 tsp. salt
2-1/2 tsp dry yeast

Wet Ingredients:
1-1/2 cups warm water
1/4 cup melted margarine or butter (1/2 stick)
3 eggs
1 Tbsp. honey
1 tsp. vinegar

1. In medium bowl mix dry ingredients.
2. In medium bowl mix together water and melted margarine or butter, eggs,
   honey, and vinegar; whisk until blended.  Pour into bread maker pan.  Add
   dry ingredients on top of wet ingredients.  May make a well in the dry
   ingredients and add yeast instead of adding to the dry ingredients.
   A few minutes into the mix cycle, use a spatula to scrape any flour off
   sides of the pan into the batter.  The dough tends to bunch up around the
   beaters, so during the mix cycle you may use spatula to even it out a
   bit.  Batter should be about the consistency of frosting, and is very
   sticky.  Add a bit more water if needed, a teaspoon at a time.
   At the start of the rise cycle you may use the spatula to even out the
   dough to give it a smooth top before baking.
3. When the bake cycle is complete remove pan from the bread maker.  Invert
   pan and shake gently to remove bread.  Place on wire rack top down to
   cool before slicing.