Bobs Red Mill, Brown Rice Flour, 48 oz (1.36

Keeps best refrigerated or frozen

Walrus Bread

• 1 cup Garbanzo Bean Flour
• 1 ½ cups Bob's Red Mill Rice Flour
• ½ cup Potato Starch
• 1 Tbsp Xanthan Gum
• 1 tsp Sea Salt
• 2 Tbsp Sugar
• 1 Tbsp Active Dry Yeast
• 2 Eggs, room temperature
• 2 Tbsp Vegetable Oil
• 1 tsp Cider or White Vinegar
• 1 3/4 cup Water, warm

Bread Machine Instructions

In a large bowl mix together the flours, starch, xanthan gum, sugar and salt. In another bowl blend together the water, eggs, oil and vinegar. Add ingredients (including yeast) to the bread pan following the bread machine's instructions. Set control for gluten free or basic white bread setting and press start. Finished loaf should be about 5 inches high. Makes 1-1/2 lb. loaf.

By Hand Instructions

Preheat oven to 375°F. Coat an 8x4-inch loaf pan with cooking spray. In a large bowl, dissolve sugar in the warm water. Sprinkle yeast on top and let stand 5 minutes. In a medium, combine the flours, starch, xanthan gum and salt; set aside. Add the dry ingredients and mix with a spoon or in a mix filled with the paddle attachment until fully combined, about 2 minutes. Using a spatula spread the dough into the greased loaf pan. Cover with plastic wrap and let rise in a warm location for 30 minutes, or until dough rises to top of bread pan. Take care not to let the bread rise too long. Place bread in preheated 375°F oven and bake until golden-brown, about 45-50 minutes.

Yield: 16 servings