| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
|
Breads, Gluten-free |
2 |
Loaves |
INGREDIENTS
| 3 |
c |
Rice flour; divided |
| 1 |
c |
Brown rice flour |
| 1/4 |
c |
Dry milk powder |
| 2 |
tb |
Minced onion flakes |
| 2 |
tb |
Sugar |
| 2 |
tb |
Chopped fresh rosemary; OR.. Dried rosemary |
| 2 |
tb |
Chopped fresh thyme; OR… Dried thyme |
| 1 1/2 |
ts |
Xanthan gum |
| 1/4 |
oz |
Gluten-free quick rise yeast |
| 1 |
ts |
Salt |
| 3 |
|
Eggs |
| 2 |
c |
Sharp Cheddar cheese (shredded) |
| 1 3/4 |
c |
Water |
| 3 |
tb |
Vegetable oil |
INSTRUCTIONS
Combine 2 cups rice flour, brown rice flour, dry milk, onion, sugar,
rosemary, thyme, xanthan gum, yeast and salt in large bowl. Combine eggs,
cheese, water and oil in medium bowl mix well. Pour mixture into dry
ingredients; stir until well blended. Stir in remaining cup rice flour to
make stiff dough. Cover bowl; let rest 10 minutes. Turn onto floured
surface; knead 5 minutes, using only as much extra flour as needed to keep
dough from sticking. Divide dough into 2 equal pieces. Shape each piece
into one loaf. Place in lightly greased loaf pans. Let rise in warm
place 40 minutes, or until golden brown on top. Cool completely on wire
rack.
Each slice provides:
* 131 calories
* 5 g. protein
* 6 g. fat
* 15 g. carbohydrate
* 0 g. dietary fiber
* 38 mg. cholesterol
* 175 mg. sodium
Source: Basic Rice Recipes for those with allergies
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/nogluten.zip
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