Yield: 18 Servings
|3 cups||Gf flour mix|
|3½ teaspoon||Xanthan gum|
|⅔ cup||Dry milk powder*|
|2 teaspoons||Sugar lukewarm water|
|1½ tablespoon||Yeast granules or yeast cake|
|¼ cup||Shortening water|
*For the lactose intolerant, you may delete the dry milk powder called for in yeast bread recipes and substitute, instead equal amounts of powdered baby formula: Isomil, ProSobee, Nursoy (soybased), or Pregestimil (corn-based). Each foumula reacts differently and the taste varies. If the bread dough feels thin, add up to ½ cup more rice flour in the first beating.
Combine flour, sugar, xanthan gum, milk powder, and salt in bowl of heavy-duty mixer. Use your strongest beaters.
Dissolve the 2 teaspoons of sugar in the ½ cup of lukewarm water and mix in the yeast. Set aside while you combine the shortening and 1-¼ cups water in saucepan and heat until shortening melts.
Turn mixer on low. Blend dry ingredients and slowly add shortening and water mixture and the vinegar. Blend, then add eggs. This mixture should feel slightly warm.
Pour yeast mixture into the ingredients in the bowl and beat at highest speed for 2 minutes.
Place mixing bowl in a warm place, cover with plastic wrap and a towel, and let the dough rise approximately 1 to 1-½ hours or until doubled.
Return to the mixer and beat on high for 3 minutes.
Spoon the dough into 3 small (2-½" x 5") greased loaf pans or 1 large one. Use muffin tins and bake any remainder as small rolls. Or make all rolls (approximately 18).
Source: The Gluten-Free Gourmet Living Well With Wheat, Bette Hagman ISBN 0-8050-1210-9
Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@...> on Feb 16, 1998