Favorite Egg-Free Bread - adapted from Bette Hagman recipe

[Gloria]

FAVORITE EGG-FREE BREAD - makes 1 8½" x 4½" loaf plus 4-6 hamburger buns or 1 small loaf "mock" French bread

2¼ c. rice flour (white, brown or mixed)
½ c. potato starch
½ c. tapioca flour (or ½ c. cornstarch)
4 teaspoons xanthan gum
½ c. quinoa flour
1½ teaspoons salt
¼ c. sugar, divided
½ c. water, heated to 110°-115° (about 25 seconds in microwave)
4 teaspoons dry yeast
¼ c. (½ stick) margarine or Spectrum shortening, melted
1 c. additional lukewarm water (about 50 seconds in microwave)
1 teaspoon vinegar (optional)
8 teaspoons Ener-G egg replacer (or arrowroot) plus enough warm water to make 2/3 cup
1/8 teaspoon tumeric
½-1 tsp. unflavored gelatin, dissolved in hot water

Combine flours, xanthan gum, salt and all but 2 teaspoons of sugar in mixing bowl.

Dissolve remaining sugar in the ½ cup lukewarm water; mix in yeast.

Combine margarine or shortening with the additional cup of water and vinegar.

Using mixer on low speed, blend dry ingredients and slowly add margarine/shortening mixture.

Beat egg replacer mixture with tumeric. Add to batter. Add yeast mixture and gelatin mixture. Beat on high speed 2 minutes. Let rise for 1 hour or until doubled. (I heat 3 cups of water to boiling in a microwave and then put the dough in. It rises in ½ an hour this way.)

Beat on high for 3 minutes. Spoon into greased 8½" x 4½" loaf pan (line bottom with parchment paper) 2/3 full. There is enough batter left to make 4-6 hamburger buns or 1 small loaf of "mock" French bread.

Let rise until batter is at the top of the pan (about 30 minutes in microwave containing hot water.) Bake at 400° for about 1 hour. Cover with foil the last 15 minutes to prevent excessive browning.