Gluten Free...

Beth's No Fail Gluten Free Bread

Dry Ingredients:

1/2 cup Brown Rice Flour

1/2 cup Sorghum Flour

1 cup Yellow Pea Flour

1/2 cup potato Starch

1/2 cup Tapioca Starch

1 Package Yeast

1 tbsp Guar Gum

1 1/2 tsp Salt

Wet Ingredients:

1 1/2 cups Warm Rice Milk

2 tsp Cider Vinegar

1/4 Cup Canola Oil

egg replacer mixed with 1/4 cup warm sparkling water set aside and let set up

1/4 cup honey

I mix wet ingredients in the mixer, once mixed I add in the dry. Let mix for a few minutes and then put into the bread machine. Mine has a gluten free setting. I have also baked this in the oven, let it rise 20 minutes or so, Bake 35 plus minutes at 350 degrees. Watch it after the 30 minute mark. This is a very flexable recipe, the only thing you can not sub out is the pea flour. The recipe is based on the pea flour. This is something I will keep playing on. But it's a really good bread. It cuts well, it eats well. It doesn't crumble. It's so good the next day.