Brown & white rice bread

Yield: 15 Servings

Measure Ingredient
1 teaspoon Sugar
1 tablespoon Yeast (1 envelope)
¼ cup Warm water
1½ cup Brown rice flour
1½ cup White rice flour
1 teaspoon Salt
1 tablespoon Xanthan gum (2 tb Certo?)
⅔ cup Skim milk powder
1¼ cup Warm water
¼ cup Margarine
3 \N Eggs

Note: General Hints on a previous page says 1 tsp Certo or ½ tsp xanthan gum can be used as a binding agent in baked recipes Dissolve sugar in warm water. Sprinkle yeast over water. Stir briefly. Let sit for 10 minutes until foamy on top. Mix dry ingredients together in a large bowl.

Melt margarine in 1¼ cup warm water. Add this mixture to the softened yeast and in turn add this to the dry ingredients. Beat well. Add 3 eggs and beat well for 2 minutes. Cover. Let rise until double (1

½ hours).

Beat again for 3 minutes. Pour into 9 x 5 inch greased loaf pan. Let rise until dough reaches the top of the pan. Bake at 400 F for 15 minutes, cover with foil if top is getting too brown. Continue baking for about 45 minutes longer. Remove from pan and leave unwrapped just until cool.

½ slice - 1 starch choice, no further nutrition information given Source: A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1 Canadian Celiac Assoc. 6519B Mississauga Road, Mississauga, Ontario L5N 1A6 (416) 567-7195 (area code may have changed to 905 in 1993)

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