Brown And White Rice Bread Recipe
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Ingredients : Brown And White Rice Bread Recipe
1 tsp sugar
1 tbsp yeast (1 envelope)
1/4 cup warm water
1 1/2 cups brown rice flour
1 1/2 cups white rice flour
1 tsp salt
1 tbsp xanthan gum (2 tb Certo?)
2/3 cup skim milk powder
1 1/4 cups warm water
1/4 cup 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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