Gluten-Free Bread for Celiacs

I absolutely love this recipe. The bread is a bit heavier than wheat bread but it's also much more filling and absolutely delicious. It works great in my bread machine but I also mix it by hand and place it in a muffin tin for little biscuits that I take for lunch.

• Preparation Time: 10 mins
• Total Time: 10 mins
• Calories: 281 Calories

Ingredients

• 1 ½ teaspoons salt
• 3 tablespoons white sugar
• 2 ¼ teaspoons active dry yeast
• 3 large eggs
• 3 tablespoons corn oil
• 1 ⅔ cups water
• 1 teaspoon vinegar
• 1 cup tapioca flour
• ½ cup flaxseed meal
• ½ cup skim milk powder
• 2 ½ teaspoons xanthan gum
• ¼ cup white rice flour
• 1 ½ cups corn flour

Recipe Instructions

Step 1

Place water, eggs, corn oil, and vinegar in a bread machine.

Step 2

Pour corn flour, milk powder, tapioca flour, flaxseed meal, rice flour, sugar, xanthan gum, and salt into the bread machine and mix well. Make a well in the center with your fingers and add yeast.

Step 3

Run Whole Wheat cycle. Remove dough from the machine after the cycle is done, about 1 hour 45 minutes.