Gluten free bread

Adapted from Living Without Spring 2006, p. 7

1 1/2 c milk (rice milk does well in this recipe as well)

1/4 c. olive oil

2 tsp. cider vinegar

3 large eggs

2 tbsp. brown sugar

1 1/2 tsp salt

1 3/4 tsp. xanthan gum

3/4 tsp. dough enhancer (or according to directions)

1/3 c. tapioca flour

3/4 c. *+ 2 tbsp. sorghum flour

2 c. brown rice flour

1 packet gluten free active dry yeast

1. In a 2 cup liquid measure, mix ilk, olive oil, cider vinegar, and eggs. Beat slightly and pour into bread pan.

2. In a separate bowl, mix all dry ingredients (except yeast).

3. Pour dry ingredients on top of liquid ingredients. Make a small well in the middle of dry mix and add yeast.

4. Set bread setting for 1 1/2 lb. loaf, medium crust.

My kids love this bread. After baking and cooling, I slice the bread and place parchment paper in between slices. I take the heels and freeze (to use as bread crumbs in other recipes) and leftovers are sliced at the end of the week to make french toast sticks for the weekend.