(wet ingredients)
3 eggs
1 2/3 cup water
3 T oil
1 t apple cider vinegar (for stage 1, use white or rice vinegar)
(dry ingredients)
2 c white rice flour
2/3 c potato starch
1/3 c tapioca starch
2 1/2 t xanthan gum
1 1/2 t salt
3 T sugar
2 1/4 t (1 packet) yeast
Take the eggs out of the refrigerator to let them warm to room
temperature while mixing the other stuff. Use the EXACT measurements
and EXACT ingredients and mix wet ingredients and dry ingredients
separately in two bowls before dumping either in the bread maker.
Hollow out a spot on top of the flour and put the yeast in. Program
machine on 7, which is the dough cycle (1.5 hours), but once the
dough rises nearly twice it's original size, hit the start/stop
button and immediatly program the bake cycle (1 hour). I used medium
crust and that bread is EXCELLENT. Make sure you let it completely
cool on a wire rack, (leave the house if you have to, to twart off
the slicing temptation). The bread lasts about 4 days before growing
mold, so freeze what you don't suppose you will eat in that amount of
time.