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Categories:
ingredients water eggs Ricotta cheese honey vegetable oil cider vinegar Starter ingredients rice flour potato starch tapioca flour milk flour xanthan gum salt
Viewed: 38 - Published at: 7 years agoIngredients
- Wet Ingredients
- 1 cup water
- 3 eggs
- 3/4 cup ricotta cheese
- 1/4 cup honey
- 1/4 cup vegetable oil
- 1 teaspoon cider vinegar
- 3/4 cup gluten-free sourdough starter
- Dry Ingredients
- 2 cups rice flour
- 2/3 cup potato starch
- 1/3 cup tapioca flour
- 1/2 cup dry milk flour
- 3 1/2 teaspoons xanthan gum
- 1 1/2 teaspoons salt
Method
- Combine the wet ingredients (all at room temperature) in a large bowl.
- Combine the dry ingredients very thoroughly. Mix together in a large bowl with a wire whist or in a gallon-sized plastic food storage bag.
- For bread machine: Pour the wet ingredients into the baking pan.
- Add dry ingredients on top.
- Set machine to a basic cycle and start the machine. Once the mixing action has gone on for a few minutes, use a spatula to make sure that all the dry ingredients are fully incorporated.
- When the baking cycle ends, let the bread stand in the pan for 10 minutes, then invert onto a rack to cool before slicing.
- For mixer: The wet ingredients can be mixed in the mixing bowl.
- With the mixer on a low speed, gradually add the dry ingredients until completely combined. Beat about 10 minutes.
- Pour batter into a greased 9x5 loaf pan and allow to rise in a warm place for about an hour.
- Bake at 375 deg F for 60 minutes, testing for doneness with a toothpick.
- Remove from oven and allow to stand for 10 minutes, then invert onto a rack to cool before slicing.:
