Use & Care Manual

43
GLUTEN FREE
HERB BREAD (2-LB.)
Note: For 1-lb. loaf recipe, please refer to page 108.
INGREDIENTS
1½ cups water (80°F – 90°F)
1 large egg, at room temperature
2 egg whites, at room temperature
1 tbsp. cheese & chive egg substitute
1¼ cups white rice fl our
1 cup brown rice fl our
¾ cup tapioca fl our
¼ cup potato starch
2
/3 cup dry skim milk powder
2 tbsp. sugar
3¼ tsp. xanthan gum
1¼ tsp. salt
1 tsp. herbs d’ Provence
5 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