Gluten Free Lemon Walnut Bread Recipe
Servings: 1
Ingredients
- 3 x extra-large Large eggs lightly beaten
- 1 1/4 c. water
- 3 Tbsp. vegetable oil
- 1 tsp cider vinegar
- 2 tsp grated lemon peel
- 2 c. white rice flour
- 3/4 c. potato starch flour
- 1/4 c. tapioca flour
- 2/3 c. instant dry lowfat milk
- 3 Tbsp. sugar
- 1 1/2 tsp salt
- 1 Tbsp. xanthan gum
- 2/3 c. walnuts
- 1 Tbsp. Red Star active dry yeast
Directions
- Place all dry ingredients in a medium size bowl and whisk together. Beat Large eggs lightly in a small bowl and stir in other wet ingredients.
- Pour wet ingredient mix followed by the dry ingredient mix into the bread pan. Set machine on the Basic Light or possibly Insta cycles and press start.
- Give your machine a little help. During the first kneading cycle, use a rubber spatula to assist the machine in mixing the ingredients. Scrape the ingredients off of the sides down to the bottom of the bread pan. Gently lift and fold the dry ingredients from the bottom of the pan to the top of the dough.
- This recipe yields 1 loaf.
- Variation: Lemon Poppy Seed - omit walnuts and add in 1 1/2 Tbsp. poppy seeds.
- Yield: 1 loaf
Adding to Planner
