West Bend L5815, 41300B instruction manual Brown & White Rice Flour Gluten-Free Bread

LOW CARB & GLUTEN-FREE

For all of the following recipes, follow these general guidelines. All Gluten-Free and Low Carb breads should be baked on setting 1, “Basic.” Gluten free breads must first have liquid ingredients whisked together in a separate bowl to ensure proper blending. Break eggs into a 2 cup measuring cup and add recommended amount of water before mixing in the liquid ingredients.

	Gluten-Free Bread
2.0 Pound Loaf	INGREDIENTS
1 cup + 2 tbsp.	Water, 80°F
3	Eggs*
4 tbsp.	Melted Butter or Canola Oil
1 tsp.	Cider Vinegar
2 cups	White Rice Flour
¾ cups	Potato Starch Flour
¼ cup	Tapioca Flour
￿ cup	Non-fat Dry Milk
3 tbsp.	Sugar
1 tbsp.	Xanthan Gum
1 ½ tsp.	Salt
1 tbsp.	Active Dry Yeast

* Place eggs in measuring cup, then add water to measuring cup, fill to 1 ¾ cup.

Brown & White Rice Flour Gluten-Free Bread

2.0 Pound Loaf	INGREDIENTS
1 cup	Water, 80°F
3	Eggs*
4 tbsp.	Melted Butter or Canola Oil
1 tsp.	Cider Vinegar
1 cup	White Rice Flour
1 cup	Brown Rice Flour
¾ cups	Potato Starch Flour
¼ cup	Tapioca Flour
￿ cup	Non-fat Dry Milk
3 tbsp.	Brown Sugar
1 tbsp.	Xanthan Gum
1 ½ tsp.	Salt
1 tbsp.	Active Dry Yeast

*Place eggs in measuring cup, then add water to measuring cup, fill to 1 ￿ cup.

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