GLUTEN-FREE SOURDOUGH BREAD

Gluten-Free Sourdough Bread image

From the Red Star Yeast people. I have not made this, but am posting because of the interest in gluten-free recipes. You can use any type of ricotta - full-fat to non-fat. Instructions for both mixer and bread machine are included.

Provided by duonyte

Time 3h20m

Yield 1 loaf

Number Of Ingredients 13

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
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

Steps:

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.:.

Nutrition Facts : Calories 3041, Fat 98.2, SaturatedFat 28.5, Cholesterol 652.1, Sodium 3926.9, Carbohydrate 466.2, Fiber 15.7, Sugar 75, Protein 72.5