Use & Care Manual

42
GLUTEN FREE
BUTTERMILK BREAD (2-LB.)
Note: For 1-lb. loaf recipe, please refer to page 107.
INGREDIENTS
1¼ cups water (80°F – 90°F)
3 large eggs, at room temperature
¼ cup unsalted butter or margarine, cut in pieces
1 tsp. cider vinegar
2 cups white rice fl our
½ cup potato fl our
½ cup tapioca fl our
¼ cup dry buttermilk powder
¼ cup sugar
¼ cup green onion, chopped
3½ tsp. xanthan gum
1 tbsp. fresh dill, chopped
1½ tsp. salt
2¼ tsp. bread machine yeast
1. Measure ingredients into bread pan in the order listed.
2. Insert bread pan securely into baking chamber; close lid.
Plug unit into wall outlet.
3. Select GLUTEN FREE. Press the START button.
4. The complete signal will sound when bread is done.
5. Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve
(at least 20 minutes).
MAKES A 2-LB. LOAF
GLUTEN
FREE
GLUTEN
FREE