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