Wholesome, wheat-free, breadmaker bread. And it's not like a brick!

Since having decided to go wheat free and (mostly) sugar free I have cut back a lot on bread - mainly because they are so expensive to buy and so difficult to make.
 So, when I found a reasonable breadmix but one that was too crumbly, I set about improving on it. It changed a reasonable amount from the one I had, and I am quite pleased with how well it turns out.
 And how easy! You just put all the ingredients in your breadmaker and turn it on.
It is a nutritionally dense loaf, in that it uses brown rice flour and cornmeal. It can also have seeds etc added to it - poppy seeds are good.

 So, following the list below, put all the ingredients in your bread pan in this order -

•  1/3 C Milk, I use goat milk
• 1 1/4 C Water, warmed
• 4 T Oil, I use Extra Virgin Olive Oil
• 1 t Apple Cider Vinegar
• 1 T Honey, runny (needed to help the yeast)
• 1/2-1 t Salt
• 1 1/4 C White Rice Flour
• 1/4 C Medium ground Cornmeal
• 2/3 C Brown Rice Flour
• 1 1/2 t Xantham Gum
• 2 t Breadmaker yeast

Ensure that the flours cover the liquids completely and put on the wholegrain setting. Leave to cook. It keeps well for about 2 days or can be cut when cool and stored in the freezer. It is a little crumbly if sliced too thin, I think that is the case though for breads made without wheat.

Enjoy!