Gluten-Free Sourdough Bread - cooking recipe

Ingredients
    Wet Ingredients
    1 cup water
    3 eggs
    3/4 cup ricotta cheese
    1/4 cup honey
    1/4 cup vegetable oil
    1 teaspoon cider vinegar
    3/4 cup gluten-free sourdough starter
    Dry Ingredients
    2 cups rice flour
    2/3 cup potato starch
    1/3 cup tapioca flour
    1/2 cup dry milk flour
    3 1/2 teaspoons xanthan gum
    1 1/2 teaspoons salt
Preparation
    Combine the wet ingredients (all at room temperature) in a large bowl.
    Combine the dry ingredients very thoroughly. Mix together in a large bowl with a wire whist or in a gallon-sized plastic food storage bag.
    For bread machine: Pour the wet ingredients into the baking pan.
    Add dry ingredients on top.
    Set machine to a basic cycle and start the machine. Once the mixing action has gone on for a few minutes, use a spatula to make sure that all the dry ingredients are fully incorporated.
    When the baking cycle ends, let the bread stand in the pan for 10 minutes, then invert onto a rack to cool before slicing.
    For mixer: The wet ingredients can be mixed in the mixing bowl.
    With the mixer on a low speed, gradually add the dry ingredients until completely combined. Beat about 10 minutes.
    Pour batter into a greased 9x5 loaf pan and allow to rise in a warm place for about an hour.
    Bake at 375 deg F for 60 minutes, testing for doneness with a toothpick.
    Remove from oven and allow to stand for 10 minutes, then invert onto a rack to cool before slicing.:

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