INGREDIENTS

INSTRUCTIONS

2 c  White rice flour
2/3 c  Potato starch flour
1/3 c  Tapioca flour
1/4 c  Sugar
3 1/2 ts Xanthan gum
2/3 c  Dry milk powder
1 1/2 ts Salt
2 ts Sugar
1/2 c  Lukewarm water
1 1/2 tb Yeast
1/4 c  Shortening
1 1/4 c  Water
1 ts Vinegar
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 1 1/4 cups
water in saucepan and heat until shortening melts.
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 1/3
part tapioca 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$
71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet
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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