This recipe for gluten-free bread comes from Thane and Johanna.
1 2/3 c Milk: This changes based on the type of milk and the type of flour. Offhand I would say use 1/6 c less if you use brown rice flour, and 1/3 c less if you use rice milk. YMMV. DFT: Used 2c soymilk with great results.
1 egg DFT: or 1/3 cup egg white from a carton
Place mixed liquid into bread machine pan. Add, in this order:
1 Tbsp Oil (We use olive)
4 tsp Superfine Sugar
3/4 tsp Sea Salt
2 c Rice Flour: Best flavor and texture seems to be half white rice flour and half brown rice flour
1 Tbsp Bob’s Red Mill All Purpose Gluten Free Flour: It makes the loaf brown better and rise better. Feel free to leave it out.
2 tsp Xanthan Gum
1 tsp Bread Machine Yeast (DFT: used 1 1/2 tsp)
We cook it on the longest setting our machine has (about 3 hours 10 minutes). The stuff has some trouble browning.