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This recipe works well in my Palsonic breadmaking machine - a wonderful invention. I've been told it also works in a Welbuilt 4100T machine.

The bread is a little heavier than the bread I remember from my pre-coeliac days, but it's easy to make, and one good thing is that I know exactly what goes into it.

Try toasting it, add slices of tasty cheese and thin slices of tomato, and pop under the griller until the cheese is lightly brown. Yum! Or smother a toasted slice lavishly with very ripe, mashed avocado and sprinkle with herb salt. Or smother the toast with sardines and slices of tasty cheese and pop under the griller until the cheese is bubbling and light brown.

2 1/4 cups white rice flour
1 cup brown rice flour
2 1/2 teaspoons xanthan gum
1 teaspoon gelatin
3 tablespoons caster sugar (very fine sugar)
1 1/2 teaspoons salt
1 tablespoon egg replacer
1/2 cup milk powder (OR 1 cup instant milk powder)
7g (1 1/2 teaspoons) dried yeast
3 large eggs, lightly beaten
1 teaspoon cider vinegar
3 tablesoons macadamia oil (OR your choice of oil)
1 1/2 cups and then 2 tablespoons water

Put yeast in breadmaker. Mix together the flour, xanthan gum, gelatin, sugar, salt, egg replacer and milk powder. Add. Mix the wet ingredients and add on top.

This bread does not keep well. I find it best to remove it from the breadmaker as soon as it is cooked, allow it to cool completely on a rack, slice it and freeze it. This recipe is adapted slightly from one by America's Red Star Yeast Company. If you live in the United States you're lucky - the company has a toll-free number, 800-4-CELIAC, providing recipes and tips.

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Allan Gardyne, Golden Beach, Queensland, Australia.
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