Recipe - Brown And White Rice Bread

1 teaspoon Sugar
1 tablespoon Yeast (1 envelope)
One fourth cup Warm water
1 One half cup Brown rice flour;
1 One half cup White rice flour;
1 teaspoon Salt
1 tablespoon Xanthan gum (2 tablespoon Certo?);
2/3 cup Skim milk powder;
1 One fourth cup Warm water
One fourth cup Margarine
3 Eggs;

Note: General Hints on a previous page says 1 tsp Certo or One half tsp
xanthan gum can be used as a binding agent in baked recipes

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.

Melt margarine in 1 One fourth 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 One half hours).

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.

One half slice 1 starch choice, no further nutrition information given

Source: A Guide for the Diabetic Celiac, 1990 ISBN 0921026021
Canadian Celiac Assoc. 6519B Mississauga Road, Mississauga, Ontario
L5N 1A6 (416) 5677195 (area code may have changed to 905 in 1993)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip