Gluten-Free Chickpea-, Rice-, and Tapioca-Flour Bread

Name: Gluten-Free Chickpea-, Rice-, and Tapioca-Flour Bread
Ingredients: 1 teaspoon apple cider vinegar or rice vinegar; 1¼ cups water; 3 tablespoons maple syrup; 1 teaspoon apple cider vinegar or rice vinegar; 2 tablespoons light brown sugar; 1 tablespoon plus 1 teaspoon xanthan gum; 1½ teaspoons salt; 2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast; 2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast; 3 tablespoons olive oil; 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); 1 cup chickpea flour; 1 cup brown rice flour; ½ cup cornstarch; ½ cup tapioca flour; ½ cup nonfat dry milk

Preparation info

Difficulty
Easy

Appears in

The Bread Lover's Bread Machine Cookbook

By Beth Hensperger

Published 2000

About

One of my favorite sources for flour is Bob’s Red Mill in Oregon. This recipe is adapted from Bob’s, using the exceptional flavor of chickpea (garbanzo) flour and their excellent tapioca flour.

Ingredients

1½- or 2-Pound-Loaf Machines

1¼ cups water
1 teaspoon apple cider vinegar or rice vinegar

Bread
Vegetarian
Gluten-free

Method

Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark 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 1