Categories: Breads 
      Yield: 14 servings 
  
      1 c  Fresh gluten-free buttermilk 
    1/4 c  Butter, melted 
      1 ts Rice vinegar 
  1 1/2 ts Salt 
      2 c  Brown rice flour 
    1/3 c  Potato starch flour 
    1/3 c  Tapioca flour 
    1/4 c  Sugar 
  3 1/2 ts Xanthan gum 
      3    Eggs 
    1/2 c  Water (Welbilt/DAK & Z +2 Tb 
  1 1/2 tb Active dry yeast 
  
  Gene Hill, who lives in Davis, California, bakes this bread at least twice 
  a week.  He recommends trying it as a toasted cheese sandwich.  Grill it 
  with thin slices of red onion or bell pepper and cheese. 
   
  1.  Place the buttermilk, melted butter, rice vinegar, and salt in bread 
  pan.  Stir with a rubber spatula. 
   
  2.  In a large bowl, combine all the dry ingredients except the yeast. Mix 
  well with a whisk. 
   
  3.  In a separate bowl, combine the eggs and water; beat lightly. 
   
  4.  Place 1/2 of the dry ingredients in the bread pan.  Add the egg 
  mixture.  Add the remainder of the dry ingredients; sprinkle the yeast on 
  top.  Select Light Crust setting and press Start. 
   
  5.  Observe the dough frequently during the kneading cycles.  If it does 
  not appear to be mixing well, use a rubber spatula to assist it 
  occasionally. 
   
  6.  After the baking cycle ends, remove bread from pan, place on wire rack, 
  and allow to cool 1 hour before slicing. 
   
  VARIATIONS * You can substitute olive oil for the butter. * Replace 1/4 to 
  1/2 cup of the rice flour with another gluten-free flour, such as yellow or 
  blue corn flour, polenta meal, or soy flour. * You can add at least 1/4 cup 
  grated cheddar cheese for a new flavor. * Saute some onions in the melted 
  butter, allow them to cool, then add them and your favorite herbs to create 
  an onion/herb bread. 
   
  Crust:  Light Optional Bake Cycle: Sweet Bread, Rapid Bake 
   
  Source:  The Bread Machine Magic Book of Helpful Hints by Linda Rehberg and 
  Lois Conway 1993 ISBN 0-312-09759-X 
   
  Shared but not tested by Elizabeth Rodier, Dec 93