Instructions: Place the buttermilk, melted butter, rice vinegar, and salt in bread pan. Stir with a rubber spatula.

In a large bowl, combine all the dry ingredients except the yeast.

Mix well with a whisk.

In a separate bowl, combine the eggs and water; beat lightly.

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.

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.

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.

Optional bake cycle: Sweet bread, Rapid bake. and Lois Conway

NOTES : 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.

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