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Colette & Cassi's Country Kitchen!

Lemon Poppy Seed Gluten-Free Bread

3 large eggs -- see * Note
9 ounces lukewarm water -- (90 to 95 degrees)
(1 cup plus 2 tablespoons)
4 tablespoons melted butter or canola oil
(do not use margarine)
2 teaspoons lemon extract (gluten-free)
2 cups white rice flour
3/4 cup potato starch flour
1/4 cup tapioca flour
2/3 cup non-fat dry milk
3 tablespoons sugar
1 tablespoon xanthan gum
1 tablespoon poppy seed
1 1/2 teaspoons salt
1 tablespoon Red Star active dry yeast

* Note: Measure eggs into a 2-cup measuring cup. Add 9 ounces of water
or enough to fill measuring cup to the 1 3/4 cup marking.

In mixing bowl, thoroughly combine eggs, lukewarm water, melted butter or
oil and lemon extract with a wire whisk or fork. Pour mixture into bread
pan.

Measure and blend together all dry ingredients, except yeast, with a whisk
or fork. Place into bread pan on top of liquid ingredients. Add yeast on
top of dry ingredients. Lock pan into bread maker.

Program machine for BASIC RAPID or BASIC/SPECIALTY and MEDIUM Bread Color.
Press START/STOP button to turn bread maker on. When mixing/kneading
action begins, use a rubber scraper to assist in mixing for a few minutes.
The machine will then mix the thick batter by itself. The mixture will
not form into a ball of dough, but will be a thick batter that will take
on a swirled appearance on top after about 10 minutes of mixing. After
mixing, the bread maker will then go through the rise cycles and be baked.


When the loaf is done, turn bread maker off by holding START/STOP button
down for 3 seconds or until the red signal light goes out. Remove bread
pan using pot holders. Invert pan to remove loaf and cool on rack
completely before slicing.

This recipe yields a 2 pound loaf of bread that will be about 5 inches
high.