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Bread Machine Gluten Free Potato Bread with Ricotta Cheese

bread image
Yield 1 loaf
0

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Ingredients

Wet Ingredients

  • 1 1/4 cups water
  • 3 large eggs, lightly beaten
  • 1 teaspoon cider vinegar
  • 3 tablespoons canola oil
  • 3/4 cup ricotta cheese

Dry Ingredients

  • 2 cups brown or white rice flour
  • 1/2 cup tapioca flour
  • 1 1/2 teaspoons salt
  • 1/4 cup granulated sugar
  • 1/2 cup potato starch
  • 1/2 cup cornstarch
  • 1 tablespoon xanthan gum
  • 1 tablespoon egg replacer (optional)
  • 1/2 cup non-fat dry milk
  • 1/2 cup instant potato flakes (do not pack)
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast

Instructions

  • Have all ingredients at room temperature. Add wet ingredients to mixing bowl, whisk to combine; pour into baking pan. Add dry ingredients to a separate mixing bowl; whisk to combine; add to baking pan on top of the wet ingredients.
  • Select gluten free cycle; start machine. After the mixing action begins, help any unmixed ingredients into the dough with a rubber spatula, keeping to edges and top of batter to prevent interference with the kneading blade.
  • When the cycle is complete, remove the pan from the machine. Allow the bread to remain in the pan for approximately 10 minutes, then invert pan and shake gently to remove the bread. Cool upright on a rack before slicing.

Notes

Get Traditional Bread Making Method here.

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