Farmhouse Buttermilk Bread

Liquid Ingredients:
3 large eggs, lightly beaten
¼ cup oil
1 ¼ cup + 1 tablespoon milk into which 4 tablespoons dry buttermilk has been dissolved. (Variation: soy/rice/almond milk + splash of white vinegar)
Heat milk such that liquid mixture will end up at room temperature.
Dry Ingredients:
2 cups brown rice flour
½ cup potato starch flour
½ cup tapioca flour
3 ½ teaspoons xanthan gum
¼ cup sugar
1 ½ teaspoons salt
2 ¼ teaspoons active dry yeast

While this original recipe was for a breadmaker, I prefer to use a hand mixer and back in a loaf pan in the oven. I’ve included the original instructions for those who prefer a breadmaker.

Breadmaker instructions: Mix all liquid ingredients together and pour into breadmaker. Mix all dry ingredients, except yeast, together and spoon over top of liquid ingredients in breadmaker. Sprinkle yeast over dry ingredients, and avoid letting it touch the sides of the pan. Settings will vary by breadmaker, gluten free settings are best. If your breadmaker doesn’t have a gluten free setting you can use “Basic” or “Light”. After bread is done, do not remove from pan until any ‘Stay Warm’ cycle is finished and the bread has cooled down.

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