Ingredients

• 1 cup Garbanzo Bean Flour
• 1-1/2 cups White Rice Flour or Organic White Rice Flour
• 1/2 cup Potato Starch
• 3 tsp Xanthan Gum
• 1 tsp Sea Salt
• 2 Tbsp Sugar
• 1 Tbsp Active Dry Yeast
• 2 Eggs room temperture
• 2 Tbsp Vegetable Oil
• 1 tsp Vinegar at room temperature
• 1-3/4 cups Water warm, about 110°F

Instructions

1. Bread Machine Instructions:
   
   
   
   In a large bowl mix the first 7 ingredients together (garbanzo bean flour through yeast). In another bowl blend together the water, eggs, oil and vinegar. Add wet ingredients to the dry mixture; blend well. Spoon bread dough into the breadmaker bucket. Choose a gluten free setting or program a cycle with a 10 minute mix/knead, a 60 minute rise, and a 90 minute bake or until an internal temperature of 210°F has been reached. Only one rise is needed for gluten-free breads. Finished loaf should be about 5 inches high. Makes 1-1/2 lb. loaf.
   
   
   
   
   
   
   
   By Hand Instructions:
   
   
   
   In a large bowl, dissolve sugar in the warm water. Sprinkle yeast on top and let stand 5 minutes. In a medium bowl, combined the flours, starch, xanthan gum and salt; set aside.
   
   
   
   Add the eggs, oil and vinegar to the yeast/water mixture. Blend ingredients until fully combined. Add the dry ingredients and blend for about 2 minutes. Using a spatula, spread dough into a greased bread pan. Cover with plastic wrap and let rise in a warm location for 30 minutes, or until dough rises to top of bread pan.
   
   
   
   Place bread in preheated 375°F oven and bake 55 minutes.