Ingredients
- 1 1/2 cups water. at room temperature (80 - 85°F)
- 1/4 cup cooking oil (I used light EVOO)
- 1 large egg, at room temperature
- 3 large egg whites, at room temperature
- 2 Tablespoons honey
- 1 teaspoon apple cider vinegar
- 1 cup white rice flour
- 1 cup brown rice flour
- 1/2 cup tapioca flour/starch
- 2/3 cup non-fat instant dry milk
- 1 teaspoon fine sea salt
- 1/2 cup potato starch
- 1/3 cup cornstarch (or more potato starch for corn-free)
- 1 Tablespoon xanthan gum (or guar gum for corn-free)
- 2 1/4 teaspoons instant yeast
Preparation
Step 1
Add ingredients to the pan of the bread machine in the order listed above.
Place pan in the bread machine securely.
If you have an updated model with a gluten free setting, choose it; or program the machine to for White bread, and your desired crust color: light, medium, or dark. I used medium. The exact white bread settings for my machine are (in minutes): Keep Warm: 0; 1st Knead: 5; 2nd Knead: 20; 1st Rise: 40; Punch: 1; 2nd Rise: 24; Shape: 1; 3rd Rise: 50; Bake: 50 minutes.
Once the first kneading begins, using a rubber spatula, scrapes sides and bottom of pan to help incorporate flour. You won't have to do this again. (See photos below after 2nd knead and 3rd rise.)
Once baked, remove pan using pot holders; remove bread from pan and immediately transfer to a cooling rack to cool completely, about 2 hours.
Slice thinly with serrated knife, electric knife, or electric slicer.