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Brown and White Rice Bread

Anonymous Fri Oct 07 16:36:56 2005

1 ts Sugar

1 tb Yeast (1 envelope)

1/4 c Warm water

1-1/2 c Brown rice flour;

1-1/2 c White rice flour;

1 ts Salt

1 tb Xanthan gum (2 tb Certo?);

2/3 c Skim milk powder;

1-1/4 c Warm water

1/4 c Margarine

3 Eggs;

floured board, roll out each piece of dou Note: General Hints on a previous page says 1 tsp

Certo or 1/2 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 1 1/4 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 1/2 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. 1/2 slice - 1 starch choice, no further nutrition information

given Source: A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1 Canadian Celiac

As

soc. 6519B Mississauga Road, Mississauga, Ontario L5N 1A6 (416) 567-7195 (area code

may have changed to 905 in 1993)

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