Potato Gluten Free Bread Recipe

I really like this bread when it's warm, it's acceptable when it's room temperature, but unpleasant both in flavor and texture when it's refrigerator cold. I slip it into a ziplock bag and microwave it for 30-45 seconds to reheat & then serve immediately.

Ingredients:

1 large boiled potato

2 eggs

1 1/4 c. warm (not hot) water

1/4 c. melted butter

1 teaspoon vinegar

2 tablespoons sugar or Splenda

2 c. rice flour

1/2 c. tapioca flour

1 c. potato flour

1 1/2 teaspoons seasoning salt

2 teaspoons powdered gelatin

l tablespoon xanthum gum

1 1/2 tablespoons bread machine yeast

Method:

Boil a potato till cooked. Cool until it can be handled, then peel potato and mash. Make sure there are no lumps in the potato. Put in the bread machine. Whisk together the eggs and the water and add to the breadmaker. Add in the melted butter, vinegar & sweetner. Then add all of the flours, salt, gelatin and the xanthum gum, add the yeast last to the top of mixture. Set the bread machine to "dough" setting. When it has finished, remove dough and transfer to clean surface dusted with tapioca flour. Dust your hands with flour as dough will be sticky. I usually divide this into 6 equal portions and bake in a pan designed for hamburger size buns. You could also make 1 loaf from this recipe. Grease the pan before transferring dough. Use a basting brush to apply melted butter to top of bread dough. Put in warm area and allow to rise for about an hour. It won't rise as much as a wheat bread, but it will rise some. It usually increases by about 1/4-1/3 it's original size. Place in preheated 350 degree oven and bake until the bread starts to pull away from the sides of the pan, and the top is a golden brown and firm when you tap it. I bake in an industrial convection oven and it generally takes about 10 minutes, but I don't watch the clock, I watch the bread. This is a firm, heavy bread with a slightly sticky texture. Because of the high butter content, it is soft when it's warm, but stiff and hard to cut when it's cold. Tastes good when used for sandwiches.