Brown and White Rice Bread
Yield: 15 Servings  VG, WF, GF, SoF

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 2/3 c Skim milk powder 1 1/4 c Warm water 1/4 c Butter 3 Eggs

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 butter in 1 1/4 cups 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.

Fall 1999 Wheat-Free Baking
www.recipenet.org

Back to previous page | Home Page

---

The content on this site should not take the place of advice from your doctor.
Visitors to this site agree to the terms and conditions in the disclaimer.

Send mail to robin@recipenet.org with questions or comments about this web site.
Copyright © 1999-2003 Robin L. Russell Writing & Editing Services
Last modified: April 09, 2002