Sorghum Flour; Tapioca Flour; White Rice Flour; Sweet Rice Flour; Brown Rice Flour; Natural Evaporated Cane Sugar; Inulin; Millet Flour; Molasses & Honey; Rice Bran; Sea Salt; Xanthan Gum; Yeast Packet (Active Dry Yeast).
Pamela's amazing bread for bread makers: 1 bag Pamela's bread mix. 1/3 cup oil. 1 egg, large + 3 egg whites or 2 large eggs water (per directions). 1 yeast packet (enclosed). Settings: basic white bread, 2 lb loaf, medium crust. Do not use gluten-free setting. In a 2 cup liquid measuring cup, measure 1/3 cup oil, add eggs, then fill with warm water up to 2 cups liquid, plus 2 tbsp additional water. Pour all liquids into bread maker, add bread mix and yeast. Start machine and scrape down sides and corners of pan while dough is mixing. After baking, remove from pan and let cool before slicing. High altitude: use 2 cups total liquid. Oven baking: Use a heavy duty stand mixer with whisk attachment. Do not use bread hooks. In a 2 cup liquid measuring cup, measure 1/3 cup oil, add eggs, then fill with warm water for a total of 2 cups, plus 2 tbsp additional water. Add to dry mix and yeast, then beat for 3 minutes on med/high. Pour into lightly greased 8"x 4" bread pan and let dough rest for 60 to 90 minutes. Dough should rise but if not, will rise when baking. Preheat oven to 350 degrees. Bake for 60 to 70 minutes. Let sit for 10 minutes then carefully remove from pan and cool on a rack. Rolls: Fill lightly greased muffin tins 1/2 full of dough. Let rest for one hour and bake at 350 degrees for 25-30 minutes. Consumers concerned about gluten should make sure that all flavorings and additional ingredients added to recipes are gluten-free.
Always refer to the actual package for the most accurate information