Recipe: Potato Bread

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Potato Bread (adapted)

 

This is from The GF Gourmet Cooks Fast and Healthy by Bette Hagman.

The flour mixture is 1 part white rice flour, 1 part brown rice

flour, 2/3 part potato starch, and 1/3 part tapioca starch.

 

3 cups bread flour mix

2 1/2 tsp xanthan gum

1/4 cup darifree dry milk substitute powder

1 1/2 tsp salt

1 1/2 tsp egg replacer

3 tbsp sugar

1 tsp unflavored gelatin (Emes is vegan)

1/4 tsp ascorbic acid powder

3/4 cup peeled and grated raw potato

Ener-G egg replacer equal to 2 eggs

3 tbsp GFCF margarine

1 tsp vinegar

3/4 - 1 1/4 cups water

2 1/4 tsp dry yeast

 

Combine all dry ingredients. Stir in wet ingredients and beat at

medium speed for about 3 minutes. Place in bread pan and let rise in

warm place until almost doubled in size. Bake at 375 for 45 mins to

an hour.