Guest guest Posted February 14, 2001 Report Share Posted February 14, 2001 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. Quote Link to comment Share on other sites More sharing options...
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