- 2 cups rice flour
- 1/2 cup potato starch
- 1/2 cup tapioca flour
- 21/2 teaspoons xanthan gum
- 11/2 teaspoons salt
- 3 tablespoons sugar
- 12/3 cups lukewarm water
- 11/2 tablespoons yeast
- 50 g melted butter or coconut oil
- 1 teaspoon vinegar
- 3 eggs at room temperature
Mix all dry ingredients together.
Mix wet ingredients in a separate bowl.
Mix both together and put into breadmaker pan.
Use the ‘gluten-free’ setting.
Let the loaf cool completely before cutting with an electric knife.
*This bread is best toasted. It can be frozen.