Instructions: Measure all dry ingredients in medium bowl. Stir or whisk well. Combine liquids and mix well.

Large Bread Machine method: Transfer wet and dry ingredients and yeast to baking pan of bread machine in the order suggested by the manufacturer. Press start. Help mix dough during kneading cycle. Mixture will be very thick. Use 1 rise and 1 knead cycle if machine is programmable. Remove upon completion of baking cycle.

Oven method: Preheat oven to 375 degrees. Lightly oil a 9-x-5-inch loaf pan. Add yeast to mix and beat in liquids. Beat 2 minutes. Scrape into loaf pan. Cover with plastic wrap and let rise to the top of the pan. Bake 40-45 minutes or until lightly browned. Cool on a wire rack before slicing.

NOTES :
This recipe comes from Glenna Vance at Red Star who was looking for a moist and tasty gluten-free bread that reduces the cholesterol (no egg yolks) and is also lactose-free. She initially developed the recipe for West Bend Company and it is reprinted here with their permission. Thanks, Glenna. This is a real gift for gluten-free bread bakers!

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