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Title: GF Pat's Brown and White Rice Flour Breads and Buns
Categories: Allergy, Breads
Yield: 14 servings
2 ts Sugar
1/2 c Wrist-warm water
1 pk Active dry yeast
1 1/4 c Water
1/4 c Vegetable shortening
1 c Brown rice flour
2 c White rice flour
1/4 c Sugar
4 ts Xanthan gum
OR 1 tbsp dry pectin
2/3 c Non-instant dry milk
OR 1/3 cup soy powder
1 1/2 ts Salt
2 lg Eggs
Dissolve 2 tsp sugar and 1/2 cup water in 2 cup bowl. Sprinkle on
yeast. Set aside for 10 minutes or until froth nearly reaches top.
Combine water and shortening in saucepan. Heat until shortening
melts. Cool to lukewarm.
Combine dry ingredients in mixer bowl. Add yeast mix to flours.
Blend well. Add shortening mix. Blend well. Add eggs.
Mix at highest speed with mixer for 2 minutes (my note - assume this
requires a strong mixer with a dough hook?) Let dough rise in a warm
place until doubled, about an hour. Pour dough into greased, small
bread pans 3/4 full or into cans for round breads. Let rise again.
Bake at 400 for 10 minutes. Place foil over breads and bake for 50
minutes. Remove from pans immediately, cool on rack.
Recipe may be doubled. Dough may be shaped for hot dog or hamburger
buns after first rising. For herb bread, add 2 Tbsp fennel seeds or
dried herbs of choice to dry flour.
Source: The "No-Gluten" Solution, The Cooking Guide for People Who
Are Sick and Tired of Being Sick and Tired by Pat Cassady Redjou 1990
ISBN 0-9626052-0-4 Box 731 Brush Prairie, WA 98606-0731
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