Brown And White Rice Bread
| 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)
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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