Original from pg. 267 of ATK "How Can it Be Gluten Free" cook book, it works reasonably well in our bread machine.
- 2 1/4 t yeast (I used active dry)
- 14 oz GF flour blend
- 4 oz oat flour
- 1.5 oz nonfat dry milk powder
- 3 T powdered psyllium husk
- 2 T sugar
- 2 t baking powder
- 1 1/2 t salt
- 2 C warm water (110 degrees)
- 2 large eggs
- 2 T butter, melted and cooled, or oil
