Gluten Free Pumpernickel Bread

INGREDIENTS

3 eggs – lightly beaten

1 cup water

3 tbs. oil

1 tsp. vinegar

3 tbs. molasses

2 cups brown rice flour

½ cup potato starch

½ cup tapioca flour

1 tbs. xanthan gum

1 tbs. caraway seeds

1 ½ tsp. salt

½ cup powdered milk

1 tbs. cocoa powder

2 ¼ tsp. dry active yeast

 

DIRECTIONS

In a small bowl, beat the eggs and stir in other wet ingredients. Set aside.

Place all of the dry ingredients into a medium bowl and whisk together.

Pour wet ingredients into your bread maker, followed by the dry ingredients.

Set machine to dough only.

Use a spatula to scrape the sides and bottom of the bread-maker pan at about the half way mark.

Place dough into a round bread pan (or casserole dish) and allow to rise in a warm kitchen for about an hour.

Bake at 375°F  for 30 minutes.

Cover with foil for the last 10 minutes of baking.

When cooled completely, hollow out the centre and break the centre bread into dipping sized pieces.

Dip into Spinach dip.

 

Spinach Dip

INGREDIENTS

1 ½ cups sour cream 1/3 cup mayonnaise 3 tsp. minced onion 1 tsp. dried chives 1 tsp. dried parsley flakes 2 tsp. garlic powder 10  Ounce package frozen chopped spinach  

DIRECTIONS

Thaw and drain the spinach and mix in all of the other ingredients.

Allow to sit in the fridge over night.