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Gluten-Free Mock Rye Bread (For Bread Machine)

1 1/2 cups brown rice flour
1/2 cup rice bran
1/2 cup tapioca flour
1/2 cup potato starch flour
1 tablespoon xanthan (or guar) gum
1 tablespoon caraway seeds
1/2 teaspoon salt
1/2 cup dry milk powder (non-instant)
1 tablespoon cocoa powder
1 teaspoon grated orange peel
2 teaspoons yeast

2 eggs
3 tablespoons oil
1 tablespoon fruit sweet
2 tablespoons molasses
1 1/2 cups + 2 tablespoons water
1 teaspoon vinegar

Follow directions for your particular bread machine. Use single
rise setting.

I wrap the bread in a towel for about 4 hours after it is done
baking and then slice it thinly with an electric knife. It freezes
well. I take individual slices of bread out the the freezer and
then microwave about 30 seconds per slice.

This bread is wonderful! Many of my non-celiac guests request this
over homemade whole wheat bread.

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