Rice Flour Yeast Bread (Gluten Free)

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2 tb Sugar
2 pk Dry yeast; (2 tb)
1 ts Salt
3 c Rice flour
1 c Dry milk
4 Eggs; beaten
10 tb Potato starch flour
2 c tap water; Very hot
1/4 c Instant mashed potatoes
1/4 c Soft butter; or margarine
2 tb Baking Powder

Original recipe makes 24



From: kdeck@epaus.island.net (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 REC.FOOD.RECIPES ARCHIVES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

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