Brown and White Rice Bread
Gluten Free Recipe
By Fitness and Freebies
Note: General Hints say 1 teaspoon Certo or 1/2 teaspoon Xanthan Gum can be used as a binding agent in baked recipes.
1 teaspoon sugar
1 tablespoon yeast (1 envelope)
1/4 cup warm water
1-1/2 cups brown rice flour
1-1/2 cups superfine Gluten-Free White Rice Flour
1 teaspoon salt
1 tablespoon Xanthan Gum
2/3 cup skim milk powder
1-1/4 cups warm water
1/4 cup butter
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 degrees 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.
Recipe yields: 15 servings Brown and White Rice Bread
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