Gluten-free Mock Rye Bread

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

-WET INGREDIENTS-
2 ea Eggs 2 tb Molasses
3 tb Oil 1 1/2 c + 2 tablespoons water
1 tb Fruit sweet 1 ts Vinegar

Follow directions for 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. From:
“VanLoozenoord, Joan K” Joan.K.VanLoozenoord@den.mmc.com