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Gluten-free Bread Machine Recipe (Farmhouse Buttermilk Bread )

80%  OF RASCALS LIKED THIS RECIPE
  • Liquid Ingredients:
  • 3 large eggs, lightly beaten
  • 1/4 cup oil
  • 1 1/4 cup + 1 Tablespoon milk into which 4 Tablespoons dry buttermilk has been dissolved.
  • Heat milk such that liquid mixture will end up at room temperature.
  • Dry Ingredients:
  • 2 cups brown rice flour
  • 1/2 cup potato starch flour
  • 1/2 cup tapioca flour
  • 3 1/2 teaspoons xanthan gum
  • 1/4 cup sugar
  • 1 1/2 teaspoons salt
  • 2 1/4 teaspoons active dry yeast
I have used this recipe as a basic bread for a while and didn't yet see it on the site. It is tasty stuff and usually turns out pretty good. Thanks to my mom (Mary Powers) for all the tweaking and research done to produce this.

Mix all liquid ingredients together and pour into bread maker. Mix all the dry ingredients together, except yeast, and spoon over top of liquid ingredients in bread maker. Sprinkle yeast over dry ingredients and avoid letting it touch the sides of the pan.

On the Welbilt ABM3300, the settings are 'Basic', 'Light'. I believe this corresponds to your basic loaf settings on most machines. After bread is done, don't extract from pan until any 'Stay Warm' cycle is finished and the bread has cooled down.

From: Tom Powers
Submitted by Tess M Nov 10, 2009

Reviews

"easy to follow. easy to do and tasty." - Mirellakoury
"I made the bread for our daughter, using my "old" bread machine. She loved it, said I could sell it. Best gluten- free bread she had ever tried" - Mary Grote
"I like this recipe better than other gluten-free recipes, because it rose more in the bread machine, and because it had a better texture." - Challman
4 stars based on 5 reviews 15 min 30 min 45 min

Tapioca

  • The cassava plant grows in two colors, and the green-branched variety is poisonous unless treated
  • Tapioca with fish curry is a popular dish in India
  • Tapioca comes from the root of the cassava plant
  • Tapioca flour is often used as a wheat substitute in Central America and Africa
  • Tapioca is commonly used in American desserts, and in an Asian drink known as bubble tea
  • Tapioca is derived from a Brazilian plant known as mandioca
  • Tapioca is high in carbohydrates
  • Tapioca pearls are derived from tapioca starch
  • There are approx. 160 calories in 1/4 cup of tapioca pearls

Buttermilk

  • Yogurt mixed with milk (2 to 1 ratio) is a good substitute for buttermilk
  • A good buttermilk substitute is to combine a cup of milk with a tablespoon of lemon juice and let it stand for 10 minutes
  • Buttermilk has no butter content and actually has lower fat content than sweet milk
  • Cultured buttermilk is thick and a little bit sour like yogurt
  • Cultured buttermilk is made from lowfat mlk and is fermented with acid
  • The most common use of buttermilk today is to be condensed and used for baking
  • Buttermilk is the liquid that remains in the churn after the butter forms into a solid

Yeast

  • Professional bakers often use fresh compressed cake yeast which is more predictable and easy to dissolve
  • Rapid-rise yeast has a different baking behavior from other types of yeast and will have a flavor that is more bland and texture that is more simple
  • Active dry yeast and instant yeast can be used interchangably
  • Test your yeast before baking: Add to a small cup of warm water and then add a Tbsp of sugar - If it foams, it's ready
  • Yeast and the leavening process create the air pockets and sponge-like texture in bread
  • Yeast activates the fermentation process, turning carbohydrates into gas (carbon dioxide) and alcohol
  • Yeast is a single tiny cell nearly the same size as a human red blood cell
  • Yeast is a type of fungus in the same family as the mushroom

Sugar

  • The American Heart Association recommends the following for daily sugar intake: 9 Tsp (Men), 5 Tsp (Women), 3 Tsp (Children)
  • The average american consumes over 20 teaspoons of sugar per day
  • Most sweeteners including sugar and fruit extracts, cane juices, honey, syrup, etc. have a fructose/glucose ratio of approximately 50/50
  • Fructose is found in sugar and most sweeteners and is unhealthy because it goes straight to the liver causing diabetes and heart disease
  • Sugar is sometimes referred to as "evaporated cane juice"
  • Many people choose sugar over high fructose corn syrup because sugar is not as highly processed
  • Consumption of sugar increases insulin levels, increases energy, but then leads to a drop in both and likely a craving for more food
  • Sugar is a carbohydrate with about 9 calories per sugar cube
  • About 40% of the world's sugar production comes from Brazil
  • The fully mature sugar cane stem can grow as tall as five meters
  • Sugar cane and sugar beet are the most common sources of refined sugar
  • Sugar is sucrose which can is found naturally in many plants
  • Christopher Columbus is credited with bringing sugar to the Americas
  • The process of creating sugar through evaporation of the sugar cane juice began in India
  • The earliest known production of sugar dates back to 9000 BC in the southwest Pacific island of New Guinea
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