Recipe of Rice Flour Yeast Bread - Food Recipes

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Title: Rice Flour Yeast Bread
Categories : Diabetic, Rice, Breads/bm
Serving size: 2 servings 3 c Rice flour; 2 tb Baking powder 10 tb Potato starch flour; 1 c Dry milk (5/8 cup 1/4 c Instant mashed potatoes; 2 pk Dry yeast; (2 tb) 2 c Very hot tap water 2 tb Sugar 1/4 c Soft butter or margarine 1 ts Salt 4 Eggs; beaten 1. Sift together flours. Measure 2 cups into large mixer bowl. Add dry yeast, sugar, salt, baking powder, and dry milk. Mix thoroughly. 2. Combine instant mashed potatoes and hot tap water; whip lightly with a fork. 3. Add potato mixture and soft butter to dry ingredients in mixer bowl. Beat 3 minutes on medium speed. 4. Add remaining flour and eggs; beat 3 minutes on medium speed. Mixture will be like thick cake batter. 5. Leave batter in bowl; cover and let rise in warm place for 1 hour. Batter will rise about 2" depending on size of bowl. 6. Beat just enough to remove large gas bubbles. 7. Preheat oven to 325 F. 8. Grease two 9 x 5 loaf pans. Pour batter into pans; cover and let rise 30 minutes. 9. Bake 30 to 35 minutes until lightly browned. Especially good toasted. Source: Gluten Intolerance, A Resource Including Recipes The Food Sensitivity Series, The American Dietetic Assoc. 1985 ISBN 0-88091-013-5 216 West Jackson Boulevard, Suite 800 Chicago, Illinois 60606-6995 (312) 899-0040 Recipes are wheat-free but not all gluten-free. No nutrition info. Other books in the series are Lactose Intolerance and Food Sensitivity. Appendix 1 - packaged food allowed on a modified gluten diet Appendix 2 - Food company addresses for product information Appendix 3 - Addresses for Am. Celiac Society, Gulten Intolerance Group and Midwestern Celiac-Sprue Assoc. Appendix 4 - Addresses for distributors of gluten-free products. Appendix 5 - Additional literature on food sensitivity and allergy. Appendix 6 - Suggested cookbooks (11) for the food sensitive individual.