EF, GF, SF Allergy Rice Bread

[Gloria]

EF, GF, SF Allergy Rice Bread
2/3 c. rice flour
2/3 c. tapioca flour
2/3 c. cornstarch or quinoa flour
2 tsp. potato flour (not starch)
1½ tsp. xanthan gum
½ tsp. salt
1 tsp. gelatin
¼ c. almond meal or sweet rice flour
¼ c. sugar
1 tsp baking powder
2¼ tsp. dry yeast
5½ tsp. egg replacer
1/3 c. water
½ tsp. vinegar
2 T. DF margarine or Spectrum Spread
1 T molasses or honey
1 c. warm water

Grease & dust (I line the bottom with wax paper) 8½ X 4½ loaf pan with rice flour.

Combine dry ingredients in a medium bowl.

Heat 1 cup water to 110°.

Whisk egg replacer and 1/3 c. water until it resembles egg whites. Add the vinegar, margarine (in chunks) molasses (or honey) and most of the warmwater. Add remaining water as needed while mixing bread.

With the mixer on low, add dry ingredients including yeast, a little at a time. Dough should be like cake batter. Add reserved water as needed. Beat on high 3½ minutes. Spoon dough into pan and let rise 60 or more minutes until bread just reaches top of pan. Bake at 400° for 50-60 minutes, covering after 10 minutes with aluminum foil.