**Use the ‘Quick Rise/Rapid’ setting on your breadmaker, if you have it.  Otherwise, set it to mix the dough, and then bake in a 2 small greased loaf pans.

Add in the order recommended for your breadmaker:

1 pkg instant dry yeast/quick rise yeast
1 cup Bob’s Red Mill Biscuit & Baking Mix
1/2 cup potato flour
1/2 cup rice flour
(optional if tolerated: 1/2 cup ground whole oats)
1/4 cup oil
2 T sugar
1 egg
1 cup warm milk or water. (Check during mixing and add additional moisture as required)

Set breadmaker on shortest mix and rise cycle (rapid/quick if available) OR
Mix dough well and place in small greased loaf pans, smooth tops and cover with plastic wrap.  Place pans on a baking sheet and let dough rise until not quite doubled.  Bake in preheated oven 325 F for approx. 30 minutes. Test centre with knife to make sure it is cooked through.

Let bread cool completely before cutting, since the texture of GF bread tends to be more crumbly.  If you can wait a day, it will cut more easily.  Keep bread refrigerated.

Print/View PDF: Suz’s Bread-maker Gluten Free Bread