Egg BreadThis gluten-free recipe makes two loaves and is great for sandwich bread, rolls, and breadsticks.
Preheat oven to 375°F.
Add rice, salt, and xanthan gum to WildSide jar and secure lid. Press "Speed Up" to Speed 9, and run full cycle. Add tapioca starch to jar and secure lid. Press "Pulse" 2–3 times to incorporate and sift dry ingredients; set aside.
Add water, honey, and yeast to jar and secure lid. Pulse 2 times, and allow yeast to proof for 5–10 minutes.
Add oil, vinegar, and eggs to jar. Secure lid and pulse 3 times. Remove vented Gripper lid insert, and press "Speed Up" to Speed 1. Add approximately ¾ of dry ingredients over duration of cycle. Add last of dry ingredients, and secure lid. Pulse 6–8 times or until all dry ingredients are incorporated. (You may need to use spatula to scrape sides and incorporate remaining flour.)
Divide dough between two greased 9-x-5-inch loaf pans. Cover and let rise in warm place for 25–30 minutes or until dough has topped pan by approximately 1 inch. Bake for 30–35 minutes.
- Servings 24.0
- Sodium 140 mg
- Serving Size 1 slice
- Carbohydrates 19 g
- Calories 100
- Fiber 0 g
- Fat 2 g
- Sugar 2 g
- Saturated Fat 0 g
- Protein 2 g
- Cholesterol 35 mg
For breadsticks, divide dough in ½. Place ½ in loaf pan, let rise, and bake according to instructions. Place other ½ in zip-top bag, and snip off bottom corner of bag. Squeeze out dough in shape of breadsticks onto greased baking sheet. Cover and let rise for 15 minutes. Bake at 350°F for 13–15 minutes or until golden.
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