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 And White Rice Bread Recipe brought to you by Recipe Ideas
Categories: Diabetic; Allergy; Rice; Vegetarian; Breads/Bm
The History of Recipes
Experts have traced the existance of recipes back into history, certainly as far back into recorded history as the Egyptians, and maybe even further. However, these, early cookbooks were just primitive hieroglyphic instructions for preparing meals.
Interestingly, the oldest recipe discovered, according to historians are a few tablets in the Sumerian language describing 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 wonderful. During Roman times 25BC a man called Apicius compiled a number of scripts detailing recipes prepared by his fellow Romans. In his works, Apicius tells us how the meals were separated into hors d`oeuvre, entrees and desserts, a very modern way of dining. Additionally, he describes how the ancient cooks used many aromatic flavors, including some familiar names like bay, fennel and dill. Closer to modern times, there are a couple of recipe books from the 1300s : one book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these are nothing to do with the spicy food that we all know today, but rather descriptions of the types of food served to the rich and wealthy people of that period. In the fifteenth century, knights returning from the crusades brought us a variety of foods, spices and herbs from the holy lands, including spices such as basil and rosemary. The introduction of these new foods and spices prompted a surge in books on cooking, most of which are now in academic collections. During the succeeding few centuries, the wealthy families of Wesstern Europe competed to serve the best banquets, and consequentially chefs and their collection of recipes were much in demand. Nevertheless, it wasn`t until the 1800s the formal cooking and recipe books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collating, trying out, and writing down recipes to allow everyone to enjoy them. By the arrival of the 1900s, recipe publications are highly popular due to better eduction, increased leisure time and having more money. Like it or not, the introduction of television brought us TV cooks and the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing us all to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Brown And White Rice Bread recipe.
