| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breads, Breadmakers |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Rice flour |
| 1/2 |
c |
Potato starch flour |
| 1/2 |
c |
Tapioca flour |
| 1 |
ts |
Salt |
| 2 1/2 |
ts |
Xanthan gum |
| 1 1/2 |
ts |
Egg replacer (optional) |
| 7/8 |
c |
Quite warm water |
| 1 |
ts |
Vinegar OR |
|
|
1 1/2 ts dough enhancer |
| 1/4 |
c |
Sourdough starter |
| 3/4 |
c |
Cottage cheese |
| 4 |
tb |
Butter or margarine melted |
| 3 |
|
Eggs, beaten slightly |
| 3 |
tb |
Sugar |
| 1 |
tb |
Dry yeast granules |
INSTRUCTIONS
This recipe requires a heavy-duty bread machine, large enough for 3 cups of
flour. For the lactose intolerant change cottage cheese to nondairy sour
cream. Reduce water to 3/4 cup.
Mix together flours, salt, xanthan gum, and Egg Replacer (if used).
Mix together the water, vinegar, sourdough starter, cottage cheese, butter
and eggs.
Measure sugar and yeast.
Place the ingredients in the baking pan of the bread maker in the order
suggested by your manual. Bake on regular bread setting on medium heat.
Adapted from More from the Gluten-Free Gourmet by Bette Hagman 1993
borrowed from Southwood Library section 641.5631 HAG in Calgary Shared but
not tested by Elizabeth Rodier March 1994
Posted to MM-Recipes Digest V3 #331
From: BobbieB1@aol.com
Date: Mon, 2 Dec 1996 18:03:25 -0500
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