Prep 10 mins
Cook 3 hrs
A moist, hearty bread that does not need to be toasted. It tastes so good with just butter on it that not much of the loaf ends up as sandwiches!
- 3 cups brown rice flour
- 3 cups white thai rice flour
- 2 cups potato starch (not flour)
- 1 1⁄2 cups tapioca starch
- 3⁄4 cup buckwheat flour
- 1 1⁄2 tablespoons salt
- 2 cups powdered milk
- 1⁄3 cup xanthan gum
- 1 1⁄2 cups white sugar
Quantities for Mix for Single Test Loaf
- 1⁄2 cup white thai rice flour (add extra if needed to make 2 1/2 cups of mix)
- 1⁄2 cup brown rice flour
- 1⁄3 cup potato starch
- 1⁄4 cup tapioca starch
- 2 tablespoons buckwheat flour
- 3⁄4 teaspoon salt
- 1⁄3 cup powdered milk
- 2 3⁄4 teaspoons xanthan gum
- 1⁄4 cup sugar
Loaf using 2 1/2 cups of Mix
- 2 eggs
- 1 cup lukewarm water
- 1 teaspoon vinegar
- 1⁄2 teaspoon lemon juice
- 1 tablespoon quick-rising yeast
- 4 tablespoons cooking oil
- NOTE: This recipe has been tested at high altitude (3440 ft.). You may need to increase the sugar or yeast a tiny bit at lower altitudes. I recommend that you make single test loaf batches until you are happy with your results, then you can go ahead with the big batch of mix. Do not substitute guar gum for the xanthan gum. Guar gum interferes with the action of the yeast.
- Combine all mix ingredients thoroughly. Store in a container or Ziploc bag, in the fridge.
- Using the mix: Put eggs, water, vinegar, and lemon juice into breadmaker pan.
- Add bread mix and yeast.
- Add oil, a little in each corner of the pan.
- Set bread machine for 3 hour cycle (light crust).
- Shortly after the first mixing cycle begins, use a rubber spatula to scrape the sides of the pan and the kneading blade to ensure that the dough is thoroughly mixed.
- After baking, let the loaf cool for 10 minutes in the pan before turning out onto a wire rack.
- For a yummy option, use melted butter instead of cooking oil.
I made two loaves using this recipe. The first I made on the three hour cycle and although the taste was great and texture okay it didn't raise much on the final raise. The second loaf I made using the gluten free cycle on my bread machine and the texture and taste were wonderful - nice and tender. I didn't have buckwheat so instead substituted almond flour. Since we are at sea level I added 1 extra teaspoon of yeast per loaf. This bread is excellent.
Thank you so much for adding this recipe! I am so excited to try this mix for my large family of 7. I am making bread daily as I have to make sandwiches everyday for lunches. My only suggestion would be adding melted butter rather than oil...the flavor is so much better in my experience. This will be a great addition in my kitchen!
I really don't know why no one has rated this bread. This bread is one of the best breads I have ever tasted. I used melted butter in the corners just as suggested, and it gave it that split top store bread flavor. Thank you so much for sharing this recipe! Note: I used amaranth flour instead of buckwheat flour. I prefer the nutter tasting flours over the buckwheat.