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.
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) Submitted By ELIZABETH RODIER On 02-07-95