1 tsp sugar
1 tbsp yeast (1 envelope)
1/4 cup warm water
1 1/2 cup brown rice flour
1 1/2 cup white rice flour
1 tsp salt
1 tbsp xanthan gum (2 tb certo?)
2/3 cup skim milk powder
1 1/4 cup warm water
1/4 cup margarine
3 eggs
Directions
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)
Servings: 15 servings
Brown & White Rice Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Diabetic; Rice; Vegetable
The History of Recipes
We can follow the history of `recipes` back into history, at least as far back into recorded history as pharonic Egypt, and possibly even further. In practice though, mostly, these old recipes were just primitive hieroglyphic instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered, according to academics is a collection of clay tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. Later, we find some books from the 14th Century ; a cookery book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the indian food that is familiar to us all today, but instead descriptions of the types of meals prepared for the rich and powerful. In the fifteenth century, knights returning from the crusades brought back a variety of foods and spices from Arab cuisine, including parsley and basil. The introduction of these new foods and spices caused a torrent in publications on food, many of which still exist in academic collections. Over the following few hundred years, the upper-class families of the West competed to serve the most extravagent banquests, and because of this the best cooks and their recipe collections became highly prized. Nevertheless, it wasn`t until the nineteenth century that fine cookery and recipe collections became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collecting, verifying, and recording recipes that were common in the better off homes of the day. The introduction of television brings us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to access massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Brown & White Rice Bread recipe.
