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Liquid ingredients:
2
3
3
1
2
cups of water
large eggs (approx. 1/4 cup each)
tbsp. liquid cooking oil (canola oil)
tsp. cider (or balsamic) vinegar
tbsp. honey
Dry ingredients:
2
1
1
1
1
3
1
1
2
1
-1/4 tsp. (1 packet) yeast
-1/2 cup white rice flour
cup brown rice flour
/2 cup potato starch
/4 cup amaranth or bean flour
scant tsp. xanthan gum
/2 cup dried/powdered milk
-1/2 tsp. salt
tbsp. sugar
tsp. of poppy seeds
All of the ingredients should be at room temperature. Mix the liquid ingredients together
in order and put them into the bread maker loaf pan. Next, mix all the dry ingredients
together in the order listed, and pour them into the loaf pan. (Make sure that your bread
maker will handle that large a loaf. A lot of bread makers will only do one or one-and-a-
half lb. loaves).
After the ingredients are mixed thoroughly (the first mixing cycle), peek into the bread
maker. If it looks like soup, add a little more flour (and, next time, cut back to 1-2/3 cups
water). Starting with 2 cups of water, the dough shouldn't be too dry; if it is, though, add
a couple tablespoons of warm water.
The amaranth and bean flours both have distinctive tastes, so you may prefer to use just
the rice flours; you can try substituting tapioca starch and/ or potato starch for an equal
amount of rice flour. I've had a lot of fun experimenting with different flours and
proportions; only two loaves have been inedible, so far.
About the Author: Elizabeth is a freelance editor, poet, essayist, and storyteller. She
and her husband Al live in Fargo, North Dakota, where she has had her own home-based
business, The Written Word, since 1984.
Author's URL: http://www.patchworkprose.com/
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