Rice flour yeast bread (gluten free)
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Rice flour |
| 10 | tablespoons | Potato starch flour (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 | Eggs; beaten | |
Directions
From: kdeck@... (Karen Deck)
Date: Sat, 10 Sep 1994 06:18:07 -0400 (EDT) 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
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