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