1 2/3 cups very warm water
1 teaspoon vinegar
1 teaspoon sugar
2 tablespoons pysillium husk (available at bulk foods or health food stores)
1/4 cup flax
1 cup cornstarch
1/4 cup sweet rice flour
1 1/4 cup fine rice flour (you can also use a mixture of millet/rice or tapioca/rice/, or chickpea/rice flours)
2 1/2 teaspoons guar gum
1 1/2 teaspoons salt
1/2 cup milk powder
3 tablespoons sugar
Wisk the cornstarch and rice flours together before adding to pan. Put ingredients in pan as in above order. Because I use regular yeast (not bread machine yeast) I give a little stir with a spoon to mix the yeast into the wet ingredients.
I used the rapid bake cycle (2 hours) on the machine and chose the “dark” crust setting. I find it is important to bake gluten free bread for 50-60 minutes to make sure it is done in the center and does not collapse. If using a different bread machine check manual to use a setting that bakes for that length of time. Remove from pan after baking.
|The gluten free dough does come together into a ball just like “wheat” based breads!
|Dough rising in the pan. Probably a good idea to wet hands and smooth the top at this point.
|Just out of the machine. Just a little flour on the sides.
Tip: If your dough hook can be removed – remove it after the last mixing period by using a spatula to move the dough over. This way you will not have a hole in your loaf.