Brown And White Rice Bread Recipe

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

Categories: Diabetic; Allergy; Rice; Vegetarian; Breads/Bm

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