The Starter (Must be made 1 day ahead):

·         1 ½ cups water

·         1 tsp. sugar

·         1 Tbsp. active dry yeast

·         1 ½ cups white rice flour

 

Stir ingredients until smooth and thick. Let sit at room temperature overnight, stirring 2-3 times.

Note: To replenish, there must be at least 1 cup of sourdough starter remaining. Add 1 cup warm water and 1 ½ cups rice flour. Let stand overnight at room temperature.

 

Refrigerate until ready to use.

 

Dry Ingredients:

·         3 cups Gluten Free Pantry French Bread and Pizza Mix

·         1 tsp. salt

·         2 tsp. xanthan gum

·         ½ tsp. ascorbic acid

·         3 Tbs. sugar

·         1 ½ tsp. Surgel or other pectin

·         Liquids:

·         1 2/3 cups warm water

·         ¾ cup sourdough starter

·         ¾ cup ricotta cheese (use ricotta with citric acid starter

·         rather than vinegar)

·         4 Tbs. melted butter

·         3 eggs lightly beaten

·         1 Tbs. active dry yeast

 

Combine all dry ingredients (except yeast). Combine liquids. Bread Machine Method: Works well in all larger (1 1/2-2 lb) machines. Add ingredients in the order recommended by your bread machine. Set machine to medium crust and white bread setting or use rapid cycle. Remove immediately after baking.

 

Oven Method: Combine yeast and dry ingredients. Mix together liquids and add to dry ingredients. Beat on medium speed for 2-3 minutes. Transfer to a lightly oiled 9-x-5-inch pan. Cover and let rise to top of pan. Preheat oven to 375 degrees. Bake 35-40 min. Turn onto rack

and cool completely before slicing. May be frozen.