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Title: Brown and White Rice Bread
Categories: Bread Allergy
Yield: 15 Servings
| 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 |
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)
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