|
| Yield: |
| 1 |
| Ingredients: |
| |
|
|
WET INGREDIENTS |
|
4 whl
|
eggs |
|
1 3/4 cup
|
water |
|
80 ml
|
melted clarified butter |
|
1 1/3 tsp
|
rice wine vinegar |
|
40 ml
|
molasses |
|
|
DRY INGREDIENTS |
|
3 cup
|
white rice flour |
|
1 cup
|
potato starch |
|
1/3 cup
|
tapioca |
|
60 ml
|
potato flakes |
|
3 1/2 tsp
|
xanthan gum |
|
1 1/3 tsp
|
unflavored gelatin |
|
1 1/3 tsp
|
salt |
|
1 1/3 tsp
|
egg replacer (ENER G) |
|
40 ml
|
sugar |
|
|
YEAST |
|
3 1/2 tsp
|
gluten-free (regular) yeast |
|
| Method: |
* (I used 2 whole eggs + 2 egg whites in first loaf)
** (I used 6 tablespoons sugar in the first loaf - it tasted almost like cake)
*** (I used 3 teaspoons in the second loaf)
Zojirushi BBCC-V20 Cycle times
Pre-heating 22 min
Knead 20 min (was 30 min in first two loaves)
Rise 3 70 min
Bake 70 min
NOTES : I modified Bette's recipes for the BBCC V20
|
|
| Rating: 0 |
Hits: 50 |
Rate this recipe: |
|
|
| |
| More recipes |
|
|
