Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 3 cups | Rice flour; |
| 10 tablespoons | Potato starch flour; |
| \N \N | (5/8 cup |
| 2 packs | Dry yeast; (2 tb) |
| 2 tablespoons | Sugar |
| 1 teaspoon | Salt |
| 2 tablespoons | Baking powder |
| 1 cup | Dry milk |
| ¼ cup | Instant mashed potatoes; |
| 2 cups | Very hot tap water |
| ¼ cup | Soft butter or margarine |
| 4 \N | Eggs; beaten |
1. Sift together flours. Measure 2 cups into large mixer bowl. Add dry yeast, sugar, salt, baking powder, and dry milk. Mix thoroughly.
2. Combine instant mashed potatoes and hot tap water; whip lightly with a fork.
3. Add potato mixture and soft butter to dry ingredients in mixer bowl. Beat 3 minutes on medium speed.
4. Add remaining flour and eggs; beat 3 minutes on medium speed.
Mixture will be like thick cake batter.
5. Leave batter in bowl; cover and let rise in warm place for 1 hour.
Batter will rise about 2" depending on size of bowl.
6. Beat just enough to remove large gas bubbles.
7. Preheat oven to 325 F.
8. Grease two 9 x 5 loaf pans. Pour batter into pans; cover and let rise 30 minutes.
9. Bake 30 to 35 minutes until lightly browned. Especially good toasted.
Source: Gluten Intolerance, A Resource Including Recipes The Food Sensitivity Series, The American Dietetic Assoc. 1985 ISBN 0-88091-013-5 216 West Jackson Boulevard, Suite 800 Chicago, Illinois 60606-6995 (312) 899-0040
Recipes are wheat-free but not all gluten-free. No nutrition info.
Other books in the series are Lactose Intolerance and Food Sensitivity. Appendix 1 - packaged food allowed on a modified gluten diet Appendix 2 - Food company addresses for product information Appendix 3 - Addresses for Am. Celiac Society, Gulten Intolerance Group and Midwestern Celiac-Sprue Assoc. Appendix 4 - Addresses for distributors of gluten-free products. Appendix 5 - Additional literature on food sensitivity and allergy. Appendix 6 - Suggested cookbooks (11) for the food sensitive individual.