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Feather light bread

Our cook used a 9X5 bread pan, and mixed it in a KitchenAid Mixer rather
than using a bread machine.

Here's the recipe:

First, you need to have Featherlight Rice Flour Mix on hand:

(for 9 cups)
1 part rice flour 3 cups
1 part tapioca flour 3 cups
1 part cornstarch 3 cups
potato flour (NOT potato starch)3 Tablespoons

Now for the bread recipe:

Dry ingredients:
3 cups Featherlight Rice Flour Mix
2 1/4 teaspoons xanthan gum
1 1/2 teaspoons unflavored gelatin
1 1/2 teaspoons egg replacer
3/4 teaspoon salt
3 Tablespoons sugar
1/3 cup dry "milk" powder (I used Vance's Dari-Free)
2 1/4 teaspoons yeast
Wet ingredients:
1 egg plus 2 egg whites
4 1/2 Tablespoons GFCF margarine
3/4 teaspoon vinegar (I used white wine vinegar)
1 Tablepoon honey or molasses (I used honey)
1 1/2 cups warm water, more or less (about 110 degrees)

Grease a 9" X 5" pan and dust with rice flour.

Combine dry ingredients in a medium bowl and set aside.

In the bowl of a heavy-duty mixer, whisk the egg and whites, margarine (cut in chunks), vinegar, and honey until blended. (I used the whisk, not the paddle or the dough hook on my KitchenAid mixer) Add most of the water to the egg mixture. The remaining water should be added as needed after the bread has started mixing.

With the mixer turned to low, add the dry ingredients (including the yeast) a little at a time. Check to be sure the dough is the right consistency (should be like cake batter). Add more of the water as necessary. Turn the mixer to high and beat for 3 1/2 minutes. Spoon into the prepared pan, cover, and let rise in a warm place for about 35 minutes for rapid-rising yeast, 60 or more minutes for regular yeast or until the dough reaches the top of the pan. Bake in a preheated 400 degree oven for 50-60 minutes, covering after 10 minutes with aluminum foil.

The book also had bread machine directions. It suggests that the dry ingredients be mixed in a medium bowl, and that the ingredients be placed in the bread machine in the order suggested in the manual. Use the setting for medium crust. (This makes a 1 1/2 pound loaf)
I chose to mix by hand rather than use my bread machine, so I could more easily control the amount of water.

NOTE: If the center of the loaf falls, it means there is too much liquid. Next time, reduce the amount of water. __________________________________________________________

This Recipe is from:
The "Basic > Featherlight Rice Bread" in The Gluten-Free Gourmet Bakes Bread > by Bette Hagman.