Brown And White Rice Bread Recipe

Note: General hint: 1 tsp Certo or 1/2 tsp xanthan gum can be used as a binding agent in baked recipes

Step 1

Dissolve sugar in warm water. Sprinkle yeast over water. Stir briefly. Let sit for 10 minutes until foamy on top. Mix dry ingredients together in a large bowl.

Step 2

Melt margarine in 1 1/4 cup warm water. Add this mixture to the softened yeast and in turn add this to the dry ingredients. Beat well. Add 3 eggs and beat well for 2 minutes. Cover. Let rise until double (1 1/2 hours).

Step 3

Beat again for 3 minutes. Pour into 9 x 5 inch greased loaf pan. Let rise until dough reaches the top of the pan. Bake at 400 F for 15 minutes, cover with foil if top is getting too brown. Continue baking for about 45 minutes longer. Remove from pan and leave unwrapped just until cool.

1/2 slice - 1 starch choice, no further nutrition information given

Source: A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1 Canadian Celiac Assoc.

Things You'll Need

  • 1ts Sugar
  • 1tb Yeast (1 envelope)
  • 1/4c Warm water
  • 1 1/2c Brown rice flour
  • 1 1/2c White rice flour
  • 1ts Salt
  • 1tb Xanthan gum (2 tb Certo?)
  • 2/3c Skim milk powder
  • 1 1/4c Warm water
  • 1/4c Margarine
  • 3 Eggs

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