| 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 |
tb |
Potato starch flour |
| 1 |
|
Envelope unflavored gelatin; (1/4 ounce) |
| 1 |
ts |
Salt |
| 1/3 |
c |
Sugar |
| 3 |
ts |
Baking powder |
| 1 |
ts |
Soda |
| 4 |
|
Eggs |
| 1 1/2 |
c |
Buttermilk |
| 3/4 |
c |
Small-curd cottage cheese |
| 3 |
tb |
Oil |
|
|
This white bread is very tasty and not as |
|
|
Crumbly as some gluten-free |
|
|
Breads are. |
INSTRUCTIONS
1. 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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