GLUTEN-FREE CORN MEAL BREAD
1.5 lb.
water 110°-115°F/43°-46°C
1 1/3 cups
extra large eggs
3
oil
3 TBL
cider vinegar
1 tsp
brown sugar
2 TBL
salt
1 1/2 tsp
dry milk
1/2 cup
white rice flour
2 cups
tapioca flour
1/3 cup
yellow corn meal
1 cup
xanthan gum
1 TBL
QUICK•RISE™ yeast
4 1/2 tsp
Program
Fast Bake
GLUTEN-FREE ONION DILL BREAD
1.5 lb.
water 110°-115°F/43°-46°C
1 1/2 cups
extra large eggs
3
oil
3 TBL
cider vinegar
1 tsp
sugar
2 TBL
salt
1 1/2 tsp
dry milk
1/3 cup
white rice flour
2 cups
potato starch flour
2/3 cup
soy flour
1/3 cup
tapioca flour
1/2 cup
onion powder
1/2 tsp
dried dill weed
1 TBL
xanthan gum
3 1/2 tsp
QUICK•RISE™ yeast
4 1/2 tsp
Program
Fast Bake
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