Feed Me That logoWhere dinner gets done
previousnext


Title: Brown & White Rice Bread
Categories: Diabetic Grain Vegetarian Breadmaker Canadian
Yield: 15 Servings

1tsSugar
1tbYeast (1 envelope)
1/4cWarm water
1 1/2cBrown rice flour;
1 1/2cWhite rice flour;
1tsSalt
1tbXanthan gum (2 tb Certo?);
2/3cSkim milk powder;
1 1/4cWarm water
1/4cMargarine
3 Eggs;

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)

previousnext