Gf brown and white rice bread

Ingredients

Quantity		Ingredient
1	teaspoon	Sugar
1	tablespoon	Yeast (1 envelope)
¼	cup	Warm water
1½	cup	Brown rice flour
1½	cup	White rice flour
1	teaspoon	Salt
1	tablespoon	Xanthan gum (2 tb Certo?)
⅔	cup	Skim milk powder
1¼	cup	Warm water
¼	cup	Margarine
3		Eggs

Directions

Note: General Hints on a previous page says 1 tsp Certo or ½ 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 1¼ 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 ½ 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.

½ slice - 1 starch choice, no further nutrition information given Source: A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1 Canadian Celiac Assoc. 6519B Mississauga Road, Mississauga, Ontario L5N 1A6 (416) 567-7195 (area code may have changed to 905 in 1993) Submitted By ELIZABETH RODIER On 02-07-95

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