Recipe - Gluten-Free Mock Rye Bread

DRY INGREDIENTS
1 One half cup Brown rice flour
One half cup Rice bran
One half cup Tapioca flour
One half cup Potato starch flour
1 tablespoon Xanthan (or guar) gum
1 tablespoon Caraway seeds
One half teaspoon Salt
One half cup Dry milk powder
(noninstant)
1 tablespoon Cocoa powder
1 teaspoon Grated orange peel
2 teaspoon Yeast

WET INGREDIENTS
2 Eggs
3 tablespoon Oil
1 tablespoon Fruit sweet
2 tablespoon Molasses
1 One half cup Plus
2 tablespoon Water
1 teaspoon Vinegar

From: "VanLoozenoord, Joan K" Joan.K.VanLoozenoord@den.mmc.com

Date: 19 May 1995 03:26:15 0600
Follow directions for your particular bread machine. Use single rise
setting.

I wrap the bread in a towel for about 4 hours after it is done baking and
then slice it thinly with an electric knife. It freezes well. I take
individual slices of bread out the the freezer and then microwave about 30
seconds per slice.

This bread is wonderful! Many of my nonceliac guests request this over
homemade whole wheat bread.

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