Recipes > Gluten Free Potato Bread with Ricotta Cheese Find A Store Gluten-Free Potato Bread with Ricotta Cheese Yield 1 (9×5-inch) loaf Print Recipe Pin Recipe 0 Reviews IngredientsWet Ingredients1 1/4 cups water (room temperature)3 large eggs, lightly beaten (room temperature)1 teaspoon cider vinegar3 tablespoons canola oil3/4 cup ricotta cheese (room temperature)Dry Ingredients2 cups brown or white rice flour1/2 cup tapioca flour1 1/2 teaspoons salt1/4 cup granulated sugar1/2 cup potato starch1/2 cup cornstarch1 tablespoon xanthan gum1 tablespoon egg replacer (optional)1/2 cup non-fat dry milk1/2 cup instant potato flakes (do not pack)1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast InstructionsPrepare pan: Grease one 9×5-inch pan; set aside.In a stand mixer bowl, add all wet ingredients and mix well with paddle attachment.In a medium bowl, whisk together all dry ingredients until thoroughly combined.With mixer on low speed, gradually add the dry mixture to the wet mixture; mix until well blended. On medium speed, beat about 10 minutes. Pour batter into pan. Cover; allow to rise approximately 1 hour.Preheat oven to 375°F.Bake for 45 to 60 minutes; use a toothpick to test for doneness. When baking is complete, remove the pan from the oven and wait for 10 minutes before removing the bread. Cool on wire rack before slicing. NotesGet Bread Machine Method here. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
