Gluten-Free Ricotta Potato Bread

Name: Gluten-Free Ricotta Potato Bread
Ingredients: ½ cup instant potato flakes; 2¼ cups white rice flour; 3 large eggs, broken into a measuring cup to equal ¾ cup (add water if needed); 3 large eggs, broken into a measuring cup to equal ¾ cup (add water if needed); 3 tablespoons vegetable or canola oil; 3 tablespoons vegetable or canola oil; 1 teaspoon apple cider vinegar or rice vinegar; 1 teaspoon apple cider vinegar or rice vinegar; ¾ cup ricotta cheese; 1⅓ cups water; 2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast; ¾ teaspoon baking soda; 2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast; 2 teaspoons xanthan gum; 1½ teaspoons salt; 3 tablespoons sugar or powdered fructose; 3 tablespoons sugar or powdered fructose; ½ cup dry buttermilk powder or nonfat dry milk; ½ cup dry buttermilk powder or nonfat dry milk; ⅓ cup potato starch flour; ⅓ cup tapioca flour

Preparation info

Difficulty
Easy

Appears in

The Bread Lover's Bread Machine Cookbook

By Beth Hensperger

Published 2000

About

Potato starch flour makes for an exceptionally nice bread.

Ingredients

1½- or 2-Pound-Loaf Machines

1⅓ cups water
¾ cup ricotta cheese
1

Gluten-free
Vegetarian
Bread

Method

Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Non-Gluten or Quick Yeast Bread cycle; press Start. (This recipe is not suitable for use with the Delay Timer.)
When the baking cycle ends, immediately remove the pan from the machine and place it on a rack. Let cool for