Gluten Free Pumpernickel Bread

Recipe Ingredients

3		Extra-large eggs - lightly beaten
1 cup	237ml	Water
3 tablespoons	45ml	Vegetable oil
1 teaspoon	5ml	Cider vinegar
3 tablespoons	45ml	Molasses
2 cups	320g / 11oz	Brown rice flour
1/2 cup	31g / 1.1oz	Potato starch flour
1/2 cup	31g / 1.1oz	Tapioca flour
1 tablespoon	15ml	Xanthan gum
1 tablespoon	15ml	Caraway seeds
1 1/2 teaspoons	7.5ml	Salt
1/2 cup	118ml	Instant dry milk
1 tablespoon	15ml	Cocoa powder
2 1/4 teaspoons	11ml	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.

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

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