| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Breads, Yeast free | 1 | Servings | |
INGREDIENTS
| 2 1/4 | c | Whole-grain rice flour |
| 1/4 | c | Soy flour, or quinoa |
| flour | ||
| 1/2 | c | Cornstarch |
| 2 | T | Potato starch flour |
| 1 | Envelope unflavored | |
| gelatin 1/4 ounce | ||
| 1 | t | Salt |
| 1/3 | c | Sugar |
| 3 | t | Baking powder |
| 1 | t | Soda |
| 4 | Eggs | |
| 1 1/2 | c | Buttermilk |
| 3/4 | c | Small-curd cottage cheese |
| 3 | T | Oil |
| This white bread is very | ||
| tasty and not as | ||
| Crumbly as some gluten-free | ||
| Breads are. |
INSTRUCTIONS
Preheat oven to 350F. Grease three small loaf pans (7 1/2 x 3 1/2 x 2 1/4 inches). 2. Sift all dry ingredients together 4 or 5 times. Place in large bowl. 3. In medium bowl, beat the eggs on high speed for 2 minutes until frothy. 4. Add buttermilk, cottage cheese, and oil to eggs and mix well. 5. Pour the wet ingredients into the dry mix and beat on high speed for 3 to 5 minutes. 6. Divide batter among the three prepared loaf pans. 7. Place all the pans on one cookie sheet (for ease of handling) and bake about 45 minutes. submitted by Bonnie Briscoe From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : Ruth Domingo
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Nutrition (calculated from recipe ingredients)
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Calories: 3177
Calories From Fat: 599
Total Fat: 67.7g
Cholesterol: 766.3mg
Sodium: 6880.5mg
Potassium: 1332.7mg
Carbohydrates: 547.5g
Fiber: 9g
Sugar: 234g
Protein: 94.2g