2 c White rice flour 2/3 c Potato starch flour 1/3 c Tapioca flour 1/4 c Sugar 3 1/2 ts Xanthan gum 2/3 c Dry milk powder 1 1/2 ts Salt 2 ts Sugar 1/2 c Lukewarm water 1 1/2 tb Yeast 1/4 c Shortening 1 1/4 c Water 1 ts Vinegar 3 Eggs It is not easy to turn out a yeast bread recipe without wheat that smells, slices and tastes like wheat bread. This recipe is adapted from the nutrition dept. of the Univ. of Washington School of Medicine. Combine flour, sugar, xanthan gum, milk powder, and salt in bowl of heavy duty mixer. Use your strongest beaters. Dissolve the 2 teaspoons of sugar in the 1/2 cup of lukewarm water and mix in the yeast. Set aside while you combine the shortening and 1 1/4 cups water in saucepan and heat until shortening melts. Turn mixer on low. Blend dry ingredients and slowly add shortening and water mixture and the vinegar. Blend, then add the eggs. This mixture should feel slightly warm. Pour the yeast mixture into the ingredients in the bowl and beat at highest speed for 2 minutes. Place mixing bowl in a warm place, cover with plastic wrap and a towel, and let the dough rise approximately 1 to 1 1/2 hours or until doubled. Return to mixer and beat on high for 3 minutes. Spoon the dough into 3 small (2 1/2" x 5") greased loaf pans or 1 large one. Use muffin tins and bake any remaining as small rolls. Or make all rolls (approximately 18). Let rise until the dough is slightly above the top of pan. Bake in preheated 400 degree oven for 10 minutes. Place foil over bread and bake large loaves 50 minutes longer, small loaves slightly less time, and rolls about 25 minutes. NOTES: The dough texture will seem more like cookie dough than bread dough, so dont be alarmed. Bread is better when baked in small loaf pans and delicious in rolls. I have successfully doubled the recipe to turn out 2 large loaves plus 18 rolls in the muffin tins or 3 small 2 1/2" x 5" loaves plus 24 rolls. This bread freezes well. For convenience, slice before freezing. This bread may be made with either brown or white rice flour in the GF flour mix. GF flour mix: 2 parts white rice flour 2/3 part potato starch flour 1/3 part tapioca flour NOTE: The book says xanthan gum is necessary for all yeast recipes to help make the breads springy and chewy. It helps to replace the gluten the rice and potato flours lack. Posted by Patty Smith. From MMRECS01.ZIP, GEnie Food & Wine RT From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet firstname.lastname@example.org Posted to MM-Recipes Digest V3 #328 From: email@example.com (Lois Smith) Date: Sat, 30 Nov 1996 14:17:15 PST
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|Serving Size: 1 Serving (0g)|
|Recipe Makes: 6|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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