Gluten Free Lemon Walnut Bread

Recipe Ingredients

3		Extra-large eggs - lightly beaten
1 1/4 cups	296ml	Water
3 tablespoons	45ml	Vegetable oil
1 teaspoon	5ml	Cider vinegar
2 teaspoons	10ml	Grated lemon peel
2 cups	320g / 11oz	White rice flour
3/4 cup	46g / 1.6oz	Potato starch flour
1/4 cup	15g / 0.5oz	Tapioca flour
2/3 cup	157ml	Instant dry milk
3 tablespoons	45ml	Sugar
1 1/2 teaspoons	7.5ml	Salt
1 tablespoon	15ml	Xanthan gum
2/3 cup	157ml	Walnuts
1 tablespoon	15ml	Red Star active dry yeast

Recipe Instructions

Place all dry ingredients in a medium size bowl and whisk together. Beat eggs lightly in a small bowl and stir in other wet ingredients.

Pour wet ingredient mixture followed by the dry ingredient mixture into the bread pan. Set machine on the Basic Light or Insta cycles and press start.

Give your machine a little help. During the first kneading cycle, use a rubber spatula to assist the machine in mixing the ingredients. Scrape the ingredients off of the sides down to the bottom of the bread pan. Gently lift and fold the dry ingredients from the bottom of the pan to the top of the dough.

This recipe yields 1 loaf.

Variation: Lemon Poppy Seed -- omit walnuts and add 1 1/2 tablespoons poppy seeds.

Source:
Toastmaster Corp. (ABM recipe collection) at - http://www.toastmaster.com

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