Cuisinart CBK-110C Instruction/Recipe Booklet page 16

Brown Rice Flour – Milled from the whole rice kernel (still contains the bran),
brown rice flour is high in fiber and has a nuttier flavour than white rice flour.
You want to use a flour that is as finely ground as possible – it should have a
smooth, sandy texture. This flour is high in protein, 7.5%, so it is a good base
for gluten-free baking.
White Rice Flour – Milled from polished white rice (where the bran and
germ have been removed), white rice flour is considered to be very versatile in
gluten-free baking because it has a rather mild, undetectable flavour. It is
a bit lower in protein than brown rice flour, closer to 5%, but it blends well with
other flours.
Sweet White Rice Flour – A starchier version of white rice flour (not actually
sweet), it is ground from glutinous rice and is a better binder than brown or
white rice flours. Only a small amount is needed and is a great addition when
making your own gluten-free flour blend.
Sorghum Flour – This is a flour that is high in protein and fiber and is a good
substitution for oat flour. Look for "sweet" white sorghum flour when purchasing.
Teff Flour – Very high in protein, it is a great addition to gluten-free breads.
It has an earthy flavour, similar to whole-wheat flour.
Tapioca Starch (Flour) – This starch is a great binder for gluten-free breads and
gives the finished breads good structure. Do not use too much of it or the bread
will be too elastic.
Xantham Gum – Similar to guar gum, and interchangeable, xantham gum is a
thickening agent and helps stabilize gluten-free breads. You only need a small
amount to see the effects.
Yeast – Crucial to most breads, yeast is what brings your bread to life.
There are many types, and in most cases we call for active, dry yeast or bread
machine yeast, but when using the Ultra-Fast program, it is necessary to use
rapid rise yeast. Always store yeast in the refrigerator and check the expiration
date prior to using.
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