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The Recipe Instructions |
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Ingredients
3 cup rice flour
10 tbsp potato starch flour
1 (5/8 cup
2 package dry yeast, (2 tb)
2 tbsp sugar
1 tsp salt
2 tbsp baking powder
1 cup dry milk
1/4 cup instant mashed potatoes
2 cup very hot tap water
1/4 cup soft butter or margarine
4 eggs, beaten
Directions
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.
Servings: 2
Diet Rice Flour Yeast Bread Recipe brought to you by Diet Recipes To-Go
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