Brown and White Rice Bread

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Brown and White Rice Bread Ingredients

1 ts Sugar	1 tb Xanthan gum (2 tb Certo?);
1 tb Yeast (1 envelope)	2/3 c Skim milk powder;
1/4 c Warm water	1 1/4 c Warm water
1 1/2 c Brown rice flour;	1/4 c Margarine
1 1/2 c White rice flour;	3 Eggs;
1 ts Salt

Instructions for Brown and White Rice Bread

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 Assoc. 6519B Mississauga Road, Mississauga, Ontario L5N 1A6 (416) 567-7195 (area code may have changed to 905 in 1993) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Main Ingredient: GrainsCuisine: Uncategorized

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