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