Rita's Tapioca Bread


1/4 Cup White Bean Flour

2 Cups Rice Flour

1-1/4 Cup Tapioca Flour

2/3 Cup Dry Milk Powder

1-1/2 Tsp Salt

1-1/2 Tbsp Dry Yeast Granules

3-1/2 Tsp Xanthan Gum

1/2 Cup Lukewarm Water

2 Tsp Honey

1 Tsp Vinegar

1/4 Cup Canola Oil

1-1/4 Cup Water

3 Large Eggs


Preparation - Combine all dry ingredients except yeast in a large bowl for a mixer. In separate bowl, combine lukewarm water, yeast and honey. Add remaining moist ingredients to dry ones. Beat a few seconds. Add the dissolved yeast. Beat at highest speed for 2 minutes. Place the mixing bowl, tightly covered with plastic wrap, in a warm place and let rise until doubled. Return dough to mixer and beat 3 minutes. Spoon dough into 2 small greased loaf pans or 1 large one, plus a few spoonfuls in greased muffin tins to bake as rolls. Let the dough rise again for approximately 1 hour.
Cooking - Bake in a pre-heated oven at 400F for 10 minutes. Place foil over the bread and bake 50 more minutes for the large loaf, 35 minutes for small loaves, 25 minutes for rolls. Enjoy!