Tapioca Bread

By kelseyll

Gluten Free Bread perfect for bread bowls to fill with soups or stews.

Ingredients

• 2 c. rice flour
• 1 1/2 c. tapioca flour
• 1/4 c. sugar
• 2 1/2 tsp xanthan gum
• 1/2 c dry milk powder or nondairy substitute
• 3/4 tsp. salt
• 1 Tbsp. dry yeast granules
• 1/2 c. lukewarm water
• 2 tsp. sugar
• 1/4 c. shortening
• 1 1/4 c. hot water
• 1 tsp. vinegar or dough enhancer
• 1 egg plus 2 egg whites or 3/4 c. liquid egg substitute

Preparation

Step 1

1. Grease two 8 1/2" x 4 1/1" loaf pans and dust with rice flour. For bread bowls, use medium sized round pyrex glass bowls.

2. Combine flours, sugar, xanthan gum, milk powder, an salt in the large bowl of a heavy-duty mixer. In a separate bowl, sprinkle yeast into the lukewarm water with the 2 tsp. of sugar added and let dissolve. Melt shortening in 1 1/4 c. of hot water.

3. Pour shortening mixture and vinegar into dry ingredients and blend on low. Add egg and egg whites and beat a few seconds. Add the dissolved yeast. Beat at highest speed for 3 1/2 minutes.

4. Spoon dough into prepared pans. Let dough rise until doubled in bulk (35 to 40 minutes for rapid-rising yeast, 60 to 75 minutes for regular).

5. Bake in a preheated 400 degree oven for 50 to 60 minutes. Cover after the first 10 minutes with aluminum foil.