Title: Gf Pat's Brown and White Rice Flour Breads And Buns
Categories: Breadmaker
Yield: 14 Servings

2	ts	Sugar
1/2	c	Wrist-warm water
1	pk	Active dry yeast
1 1/4	c	Water
1/4	c	Vegetable shortening
1	c	Brown rice flour
2	c	White rice flour
1/4	c	Sugar
4	ts	Xanthan gum
		OR 1 tbsp dry pectin
2/3	c	Non-instant dry milk
		OR 1/3 cup soy powder
1 1/2	ts	Salt
2	lg	Eggs

Dissolve 2 tsp sugar and 1/2 cup water in 2 cup bowl. Sprinkle on yeast. Set aside for 10 minutes or until froth nearly reaches top.

Combine water and shortening in saucepan. Heat until shortening melts. Cool to lukewarm.

Combine dry ingredients in mixer bowl. Add yeast mix to flours. Blend well. Add shortening mix. Blend well. Add eggs.

Mix at highest speed with mixer for 2 minutes (my note - assume this requires a strong mixer with a dough hook?) Let dough rise in a warm place until doubled, about an hour. Pour dough into greased, small bread pans 3/4 full or into cans for round breads. Let rise again.

Bake at 400 for 10 minutes. Place foil over breads and bake for 50 minutes. Remove from pans immediately, cool on rack.

Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" at 10 o'clock. Select "white bread" and push Start.

In hot & humid weather, use 1/8 c less water.

Recipe may be doubled. Dough may be shaped for hot dog or hamburger buns after first rising. For herb bread, add 2 Tbsp fennel seeds or dried herbs of choice to dry flour.

Source: The "No-Gluten" Solution, The Cooking Guide for People Who Are Sick and Tired of Being Sick and Tired by Pat Cassady Redjou 1990 ISBN 0-9626052-0-4 Box 731 Brush Prairie, WA 98606-0731

Posted 12-11-93 by ELIZABETH RODIER on F-Gourmet

previous

next