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
Recipes as a concept can be observed back into the far past, certainly as far into history as the Egyptians, and possibly even further. Interesting though that maybe, these, ancient cook books were just primitive hieroglyphic recipes for preparing meals.
Fascinatingly, the oldest recipe discovered, according to academics are some stone tablets in Sumerian which describe 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 people feel blissful and exhilarated. Progressing into The time of the roman empire around 25BC a man called Apicius created a number of documents describing recipes cooked by the Romans. In his publication, Apicius recounts how the meals were divided into starters, main course and desserts, something that is very familiar to us today. Aspicius also tells us how the Roman chefs used many aromatic flavours, including many that are still in use today like basil, rue and parsley. Over the following few centuries, the rich families of Wesstern Europe competed with each other to lay on the best banquets, and consequentially chefs and their recipe collections were much in demand. Even so, it was during the nineteenth century that cookery and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collecting, trying out, and recording recipes that were common in the better off homes of the day. When we get to the 1900s, cooking publications were in high demand, due to better eduction, more spare time and having more disposable income. The arrival of TV brings us cooking programs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Brown & White Rice Bread recipe.
