1 ts Sugar 1 tb Xanthan gum (2 tb Certo?)
1 tb Yeast (1 envelope) 2/3 c Skim milk powder
1/4 c Warm water 1 1/4 c Warm water
1 1/2 c Brown rice flour 1/4 c Margarine
1 1/2 c White rice flour 3 Eggs
1 ts Salt
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
Yields
15 servings