Gluten-Free Mix For Bread Machines - cooking recipe

Ingredients

Basic Mix
3 cups brown rice flour
3 cups white thai rice flour
2 cups potato starch (not flour)
1 1/2 cups tapioca starch
3/4 cup buckwheat flour
1 1/2 tablespoons salt
2 cups powdered milk
1/3 cup xanthan gum
1 1/2 cups white sugar
Quantities for Mix for Single Test Loaf
1/2 cup white thai rice flour (add extra if needed to make 2 1/2 cups of mix)
1/2 cup brown rice flour
1/3 cup potato starch
1/4 cup tapioca starch
2 tablespoons buckwheat flour
3/4 teaspoon salt
1/3 cup powdered milk
2 3/4 teaspoons xanthan gum
1/4 cup sugar
Loaf using 2 1/2 cups of Mix
2 eggs
1 cup lukewarm water
1 teaspoon vinegar
1/2 teaspoon lemon juice
1 tablespoon quick-rising yeast
4 tablespoons cooking oil

Preparation

NOTE: This recipe has been tested at high altitude (3440 ft.). You may need to increase the sugar or yeast a tiny bit at lower altitudes. I recommend that you make single test loaf batches until you are happy with your results, then you can go ahead with the big batch of mix. Do not substitute guar gum for the xanthan gum. Guar gum interferes with the action of the yeast.
Combine all mix ingredients thoroughly. Store in a container or Ziploc bag, in the fridge.
Using the mix: Put eggs, water, vinegar, and lemon juice into breadmaker pan.
Add bread mix and yeast.
Add oil, a little in each corner of the pan.
Set bread machine for 3 hour cycle (light crust).
Shortly after the first mixing cycle begins, use a rubber spatula to scrape the sides of the pan and the kneading blade to ensure that the dough is thoroughly mixed.
After baking, let the loaf cool for 10 minutes in the pan before turning out onto a wire rack.
For a yummy option, use melted butter instead of cooking oil.