Title: Gluten-Free Mock Rye Bread
Categories: Bread
Yield: 12 Servings

------------------------------DRY INGREDIENTS------------------------------
1 1/2 c Brown rice flour
1/2 c Rice bran
1/2 c Tapioca flour
1/2 c Potato starch flour
1 tb Xanthan (or guar) gum
1 tb Caraway seeds
1/2 ts Salt
1/2 c Dry milk powder
-(non-instant)
1 tb Cocoa powder
1 ts Grated orange peel
2 ts Yeast

------------------------------WET INGREDIENTS------------------------------
2 Eggs
3 tb Oil
1 tb Fruit sweet
2 tb Molasses
1 1/2 c Plus
2 tb Water
1 ts Vinegar

From: "VanLoozenoord, Joan K"

Date: 19 May 1995 03:26:15 -0600
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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