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Gluten-Free Bread for Celiacs

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"I absolutely love this recipe. The bread is a bit heavier than wheat bread but it's also much more filling and absolutely delicious. It works great in my bread machine but I also mix it by hand and place it in a muffin tin for little biscuits that I take for lunch."
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Ingredients

1 h 55 m servings 281
Original recipe yields 10 servings (1 loaf)

Directions

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  1. Place water, eggs, corn oil, and vinegar in a bread machine.
  2. Pour corn flour, milk powder, tapioca flour, flaxseed meal, rice flour, sugar, xanthan gum, and salt into the bread machine and mix well. Make a well in the center with your fingers and add yeast.
  3. Run Whole Wheat cycle. Remove dough from the machine after the cycle is done, about 1 hour 45 minutes.

Footnotes

  • Cook's Notes:
  • Use brown rice flour if preferred.
  • Flaxseed meal helps with the fiber content. Substitute 1/2 cup tapioca flour if preferred.

Nutrition Facts


Per Serving: 281 calories; 8.4 43 8.6 56 463 Full nutrition

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