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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy, Eggs Vegetarian Allergy, Breads/bm, Diabetic, Rice, Vegetarian 15 Servings

INGREDIENTS

1 t Sugar
1 T Yeast, 1 envelope
1/4 c Warm water
1 1/2 c Brown rice flour
1 1/2 c White rice flour
1 t Salt
1 T Xanthan gum, 2 tb Certo?
2/3 c Skim milk powder
1 1/4 c Warm water
1/4 c Margarine
3 Eggs

INSTRUCTIONS

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.
1/2 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)
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 160
Calories From Fat: 41
Total Fat: 4.7g
Cholesterol: 37.2mg
Sodium: 207.1mg
Potassium: 81mg
Carbohydrates: 25.5g
Fiber: 1.3g
Sugar: <1g
Protein: 3.7g


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