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Gene's Basic Rice Bread (Gluten Free)

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  • 1 c Buttermilk; Fresh gluten-free
  • 1/4 c Butter; melted
  • 1 ts Rice vinegar
  • 1 1/2 ts Salt
  • 2 c Brown rice flour
  • 1/3 c Potato starch flour
  • 1/3 c Tapioca flour
  • 1/4 c Sugar
  • 3 1/2 ts Xanthan gum
  • 3 Eggs
  • 1/2 c Water -for Welbilt/DAK and Zoji machines - add 2 Tbsp. more water
  • 1 1/2 tb Active dry yeast


Place the buttermilk, melted butter, rice vinegar, and salt in bread pan. Stir with a rubber spatula.
In a large bowl, combine all the dry ingredients except the yeast. Mix well with a whisk.
In a separate bowl, combine the eggs and water; beat lightly.
Place 1/2 of the dry ingredients in the bread pan. Add the egg mixture. Add the remainder of the dry ingredients; sprinkle the yeast on top. Select Light Crust setting and press Start.
Observe the dough frequently during the kneading cycles. If it does not appear to be mixing well, use a rubber spatula to assist it occasionally.
After the baking cycle ends, remove bread from pan, place on wire rack, and allow to cool 1 hour before slicing.
Variations: You can substitute olive oil for the butter. Replace 1/4 to 1/2 cup of the rice flour with another gluten-free flour, such as yellow or blue corn flour, polenta meal, or soy flour. You can add at least 1/4 cup grated cheddar cheese for a new flavor. Saute some onions in the melted butter, allow them to cool, then add them and your favorite herbs to create an onion/herb bread.
Optional bake cycle: Sweet bread, Rapid bake.
>From: "Bread Machine Magic Book of Helpful Hints" by Linda Rehberg and Lois Conway
Posted by: Debbie Carlson - Cooking
>From: (Z Pegasus) From: Bread-Bakers Archives:
Recipe By : Bread Machine Magic Book of Helpful Hints NOTES : Gene Hill, who lives in Davis, California, bakes this bread at least twice a week. He recommends trying it as a toasted cheese sandwich. Grill it with thin slices of red onion or bell pepper and cheese.