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

The History of Recipes Transcribed cooking instructions as a concept can be tracked far back into antiquity, in fact as far into history as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, generally, these ancient records were just primitive pictorial instructions for food preparation. In an interesting twist, the most ancient recipe discovered, according to experts is a series of tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. Continuing our culinary historical journey, we find some books dating from the fourteenth century ; a recipe book called `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, they are nothing to do with the spicy food that is popular today, but instead accounts of the types of food prepared by the cooks of the upper classes of those days. Later on, in the 15th century, people returning from the crusades brought back a variety of spices and herbs from the holy lands, including rosemary and coriander. These new spices and herbs was responsible for a surge in manuscripts on cookery, many of which are kept safe in private cookery archives. Over the succeeding few centuries, the powerful and wealthy houses strove to serve up the most exotic banquets, and consequentially the best cooks and their recipe collections became highly prized. Even so, it was during the 1800s the formal cooking and recipe collections became popular. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collecting, testing, and writing down recipes to allow everyone to enjoy them. The TV revolution gave us TV chefs and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes like the ones you can find on this recipe site.

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