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Monday, December 12, 2016

Rice Flour Yeast Bread

Categories: Diabetic, Rice, Breads/bm
      Yield: 2 servings

      3 c  Rice flour;                         2 tb Baking powder
     10 tb Potato starch flour;                1 c  Dry milk
           (5/8 cup                          1/4 c  Instant mashed potatoes;
      2 pk Dry yeast; (2 tb)                   2 c  Very hot tap water
      2 tb Sugar                             1/4 c  Soft butter or margarine
      1 ts Salt                                4    Eggs; beaten

  1.  Sift together flours.  Measure 2 cups into large mixer bowl.  Add
  dry yeast, sugar, salt, baking powder, and dry milk.  Mix thoroughly.
 
  2.  Combine instant mashed potatoes and hot tap water; whip lightly
  with a fork.
 
  3.  Add potato mixture and soft butter to dry ingredients in mixer
  bowl. Beat 3 minutes on medium speed.
 
  4.  Add remaining flour and eggs; beat 3 minutes on medium speed.
  Mixture will be like thick cake batter.
 
  5.  Leave batter in bowl; cover and let rise in warm place for 1 hour.
  Batter will rise about 2" depending on size of bowl.
 
  6.  Beat just enough to remove large gas bubbles.
 
  7.  Preheat oven to 325 F.
 
  8.  Grease two 9 x 5 loaf pans.  Pour batter into pans; cover and let
  rise 30 minutes.
 
  9.  Bake 30 to 35 minutes until lightly browned.  Especially good
  toasted.
 
  Source:  Gluten Intolerance, A Resource Including Recipes The Food
  Sensitivity Series, The American Dietetic Assoc. 1985 ISBN
  0-88091-013-5 216 West Jackson Boulevard, Suite 800 Chicago, Illinois
  60606-6995 (312) 899-0040
 
  Recipes are wheat-free but not all gluten-free.  No nutrition info.
  Other books in the series are Lactose Intolerance and Food
  Sensitivity. Appendix 1 - packaged food allowed on a modified gluten
  diet Appendix 2 - Food company addresses for product information
  Appendix 3 - Addresses for Am. Celiac Society, Gulten Intolerance
  Group and Midwestern Celiac-Sprue Assoc. Appendix 4 - Addresses for
  distributors of gluten-free products. Appendix 5 - Additional
  literature on food sensitivity and allergy. Appendix 6 - Suggested
  cookbooks (11) for the food sensitive individual.

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