GLUTEN-FREE LEMON WALNUT BREAD
1.5 lb.
water 110°-115°F/43°-46°C
1 1/4 cups
extra large eggs
3
oil
3 TBL
cider vinegar
1 tsp
lemon peel, grated
2 tsp
sugar
3 TBL
salt
1 1/2 tsp
dry milk
2/3 cup
white rice flour
2 cups
potato starch flour
3/4 cup
tapioca flour
1/4 cup
xanthan gum
1 TBL
walnuts
2/3 cup
QUICK•RISE™ yeast
4 1/2 tsp
Program
Fast Bake
GLUTEN-FREE PUMPERNICKEL BREAD
1.5 lb.
water 110°-115°F/43°-46°C
1 cup
extra large eggs
3
oil
3 TBL
cider vinegar
1 tsp
molasses
3 TBL
salt
1 1/2 tsp
dry milk
1/2 cup
brown rice flour
2 cups
potato starch flour
1/2 cup
tapioca flour
1/2 cup
cocoa powder
1 TBL
xanthan gum
1 TBL
caraway seeds
1 TBL
QUICK•RISE™ yeast
4 1/2 tsp
Program
Fast Bake
36