About this recipe:A combination of gluten free flours are used in this recipe. It works well in a bread machine but you can make it by hand; weigh out the dry and wet ingredients separately, then mixing the dry into the wet. Bake in a loaf tin at 180 degrees C for 1 hour.
80ml egg whites
1 tablespoon cider vinegar
60ml rapeseed oil
350ml warm skimmed milk
1 teaspoon salt
1 tablespoon xanthan gum
70g tapioca flour
4 tablespoons chickpea flour
4 tablespoons millet flour
160g white rice flour
160g brown rice flour
10g dried active baking yeast
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Method Prep:10min › Cook:1hr › Extra time:1hr50min › Ready in:3hr
Follow the instructions recommended by the bread machine manufacturer. Select cycle; press Start. Five minutes into the cycle, check the consistency of the dough. Add additional rice flour or liquid if necessary.
When bread is finished, let cool for 10 to 15 minutes before removing from pan.
as a review I marked 5 stars, but I don't eat eggs or anything with sugar or vinegar, but I am allergic to glutine is there any recipe where you don't have to use milk, eggs, sugar or vinegar?
Can Imake a glutin free bread in the traditional way? - 22 Nov 2016