INGREDIENTS

INSTRUCTIONS

It is not easy to turn out a yeast bread recipe without wheat that
smells, slices and tastes like wheat bread.  This recipe is adapted
from the nutrition dept. of the Univ. of Washington School of
Medicine.  Combine flour, sugar, xanthan gum, milk powder, and salt in
bowl of  heavy duty mixer.  Use your strongest beaters.  Dissolve the 2
teaspoons of sugar in the 1/2 cup of lukewarm water  and mix in the
yeast.  Set aside while you combine the shortening and  Turn mixer on
low.  Blend dry ingredients and slowly add shortening  and water
mixture and the vinegar. Blend, then add the eggs.  This  mixture
should feel slightly warm.  Pour the yeast mixture into the ingredients
in the bowl and beat at  highest speed for 2 minutes.  Place mixing
bowl in a warm place, cover with plastic wrap and a  towel, and let the
dough rise approximately 1 to 1 1/2 hours or until  doubled. Return to
mixer and beat on high for 3 minutes.  Spoon the  dough into 3 small (2
1/2" x 5") greased loaf pans or 1 large one.  Use muffin tins and bake
any remaining as small rolls. Or make all  rolls (approximately 18).
Let rise until the dough is slightly above the top of pan.  Bake in
preheated 400 degree oven for 10 minutes.  Place foil over bread and
bake large loaves 50 minutes longer, small loaves slightly less time,
and rolls about 25 minutes.  NOTES:  The dough texture will seem more
like cookie dough than bread  dough, so don't be alarmed.  Bread is
better when baked in small loaf  pans and delicious in rolls.  I have
successfully doubled the recipe  to turn out 2 large loaves plus 18
rolls in the muffin tins or 3  small 2 1/2" x 5" loaves plus 24 rolls.
This bread freezes well. For  convenience, slice before freezing. This
bread may be made with  either brown or white rice flour in the GF
flour mix.  GF flour mix:    2  parts white rice flour 2/3 part potato
starch  flour  NOTE:  The book says xanthan gum is necessary for all
yeast recipes  to help make the breads springy and chewy. It helps to
replace the  gluten the rice and potato flours lack.  Posted by Patty
Smith. From MMRECS01.ZIP, GEnie Food & Wine RT  From the recipe files
of Sylvia Steiger, GEnie THE.STEIGERS, CI$  sylvia.steiger@lunatic.com
Posted to MM-Recipes Digest V3 #328  From: l.and-e.smith@juno.com (Lois
Smith)  Date: Sat, 30 Nov 1996 14:17:15 PST

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 370
Calories From Fat: 116
Total Fat: 13g
Cholesterol: 98.7mg
Sodium: 625.9mg
Potassium: 117.7mg
Carbohydrates: 54.9g
Fiber: 2.1g
Sugar: 11.4g
Protein: 7.8g