Did you all notice that I added a section today on Gluten Free &
Wheat Free Mix recipes? I know some members have been asking for
months, & I don't have many, but the ones that I do have are Tried
and True!

Liss, Here's one for your site, if you like.
Julie V.

* Exported from MasterCook *


Recipe By :n/a
Serving Size : 16 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large eggs -- see * Note
9 ounces lukewarm water -- (90 to 95 degrees)
(1 cup plus 2 tablespoons)
4 tablespoons melted butter or canola oil
(do not use margarine)
2 teaspoons lemon extract (gluten-free)
2 cups white rice flour
3/4 cup potato starch flour
1/4 cup tapioca flour
2/3 cup non-fat dry milk
3 tablespoons sugar
1 tablespoon xanthan gum
1 tablespoon poppy seed
1 1/2 teaspoons salt
1 tablespoon Red Star active dry yeast

* Note: Measure eggs into a 2-cup measuring cup. Add 9 ounces of
water or enough to fill measuring cup to the 1 3/4 cup marking.

In mixing bowl, thoroughly combine eggs, lukewarm water, melted
butter or oil and lemon extract with a wire whisk or fork. Pour
mixture into bread pan.

Measure and blend together all dry ingredients, except yeast, with a
whisk or fork. Place into bread pan on top of liquid ingredients.
Add yeast on top of dry ingredients. Lock pan into bread maker.

Program machine for BASIC RAPID or BASIC/SPECIALTY and MEDIUM Bread
Color. Press START/STOP button to turn bread maker on. When
mixing/kneading action begins, use a rubber scraper to assist in
mixing for a few minutes. The machine will then mix the thick batter
by itself. The mixture will not form into a ball of dough, but will
be a thick batter that will take on a swirled appearance on top after
about 10 minutes of mixing. After mixing, the bread maker will then
go through the rise cycles and be baked.

When the loaf is done, turn bread maker off by holding START/STOP
button down for 3 seconds or until the red signal light goes out.
Remove bread pan using pot holders. Invert pan to remove loaf and
cool on rack completely before slicing.

This recipe yields a 2 pound loaf of bread that will be about 5
inches high.

Source: "West Bend Corporation (ABM recipe collection)"
Website: "http://www.westbend.com"
Yield: "1 loaf"

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Per Serving (excluding unknown items): 94 Calories; 1g Fat (10.8%
calories from fat); 2g Protein; 18g Carbohydrate; trace Dietary
Fiber; 35mg Cholesterol; 210mg Sodium. Exchanges: 1 Grain(Starch); 0
Lean Meat; 0 Fat; 0 Other Carbohydrates.