Title: Rice Flour Yeast Bread (Gluten Free)
Categories: Bread
Yield: 24 Servings

3 c Rice flour
10 tb Potato starch flour (5/8
-cup)
2 pk Dry yeast (2 tb)
2 tb Sugar
1 ts Salt
2 tb Baking powder
1 c Dry milk
1/4 c Instant mashed potatoes
2 c Very hot tap water
1/4 c Soft butter or margarine
4 Eggs; beaten

From: kdeck@epaus.island.net (Karen Deck)

Date: Sat, 10 Sep 1994 06:18:07 -0400 (EDT)
1. Sift together flours. Measure 2 cups into large mixer bowl. Add dry
yeast, sugar, salt, baking powder, and dry milk. Mix thoroughly.

2. Combine instant mashed potatoes and hot tap water; whip lightly with a
fork.

3. Add potato mixture and soft butter to dry ingredients in mixer bowl.
Beat 3 minutes on medium speed.

4. Add remaining flour and eggs; beat 3 minutes on medium speed. Mixture
will be like thick cake batter.

5. Leave batter in bowl; cover and let rise in warm place for 1 hour.
Batter will rise about 2" depending on size of bowl.

6. Beat just enough to remove large gas bubbles.

7. Preheat oven to 325 F.

8. Grease two 9 x 5 loaf pans. Pour batter into pans; cover and let rise 30
minutes.

9. Bake 30 to 35 minutes until lightly browned. Especially good toasted.
Source: Gluten Intolerance, A Resource Including Recipes The Food
Sensitivity Series, The American Dietetic Assoc. 1985 ISBN 0-88091-013-5
216 West Jackson Boulevard, Suite 800 Chicago, Illinois 60606-6995 (312)
899-0040

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