Yield: 1 Loaf
|2 cups||Rice flour; divided|
|½ teaspoon||Xanthan gum|
|¼ ounce||Gluten-free quick rise yeast|
|½ cup||Low-fat cottage cheese|
|2 tablespoons||Olive oil|
Combine 1-¾ cups flour, xanthan gum, salt and yeast in large bowl.
Heat cottage cheese, water, oil and honey in small saucepan or microwave in 2-cup glass measure on HIGH 2 minutes, until very warm (120 to 130 degrees F.). Pour into flour mixture; add egg. Stir until well blended. Stir in remaining ¼ cup flour; knead dough in bowl until smooth and all flour is incorporated (dough will be somewhat sticky). Cover bowl; let rest 10 minutes. Shape into loaf; place in lightly greased loaf pan. Cover; let rise in warm place 30 minutes. Bake in 400 degree F. oven 30 minutes or until golden brown.
Remove from pan; cool on wire rack.
Each slice provides: * 113 calories * 3 g. protein * 3 g. fat * 19 g.
carbohydrate * 0 g dietary fiber * 19 mg cholesterol * 114 mg. sodium Variation: Nut 'N Honey Bread - Stir in ½ cup chopped pecans and 1 tablespoon sesame seeds to dough with last addition of flour.
Source: Basic Rice Recipes for those with allergies Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias