Pat's brown and white rice flour breads

Course : Gluten Free
Serves: 14
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Ingredients:

2 teaspoon Sugar
1/2 cup Wrist-warm water
1 package Active dry yeast
1 1/4 cup Water
1/4 cup Vegetable shortening
1 cup Brown rice flour
2 cup White rice flour
1/4 cup Sugar
4 teaspoon Xanthan gum OR 1 tbsp dry pectin
2/3 cup Non-instant dry milk OR 1/3 cup soy powder
1 1/2 teaspoon Salt
2 large Eggs
 

Preparation / Directions:

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.


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