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Arrowroot (or Corn Flour) Bread




Source of Recipe


Jana Church


Recipe Introduction


Original recipe from Bette Hagman's "Cooks Fast & Healthy" cookbook.


List of Ingredients




1 cup arrowroot flour
1 cup cornstarch
2/3 cup potato starch
1/3 cup tapioca flour
2 tablespoons Butter Buds
2 1/2 teaspoons xanthan gum
1 teaspoon salt
1 teaspoon unflavored gelatin
1/2 cup dry milk or nondairy substitute
1 large egg
1 teaspoon cider vinegar (non-gluten)
1/4 cup vegetable oil (canola)
3 tablespoons honey
1 1/2 cups water (scant, at temperature suggested by your breadmaker manual)
2 1/4 teaspoons (1 packet) dry yeast

Recipe



In a medium bowl, combine flours, starches, Potato Buds, xanthan gum, salt, gelatin and dry milk.

In another bowl, beat the egg slightly and add the vinegar, 1 tablespoon oil, 1 tablespoon honey, repeat 2 more times.

When you add the last tablespoon of oil, add water.

Place in your bread machine in order suggested in the manual. Add the yeast to the dry ingredients as directed in your manual.

Set on white bread with medium crust.

Author's Notes: Arrowroot flour is by far the better-tasting choice for the bread, and also far more expensive.