Yield: 15 Servings
|1 tablespoon||Yeast (1 envelope)|
|¼ cup||Warm water|
|1½ cup||Brown rice flour|
|1½ cup||White rice flour|
|1 tablespoon||Xanthan gum (2 tb Certo?)|
|⅔ cup||Skim milk powder|
|1¼ cup||Warm water|
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.