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Basic Rice Quick Bread
Gluten free

21/2 cups brown rice flour
1/2 cup potato flour
1/3 cup cornstarch
2 Tablespoons baking powder
3/4 tsp salt

3 Tablespoons oil or butter
2 Tablespoons honey
12/3 cups milk
2 eggs, slightly beaten

Preheat oven to 350 F. Grease an 8" x 4" loaf pan.

Sift together rice flour, potato flour, cornstarch, baking powder,
and salt. If using butter, cream the honey and butter and beat in
milk and eggs; if using oil, simply mix them all together, then
combine the wet and dry ingredients quickly and turn into the
greased pan. Bake about 45 minutes or a little longer. Let cool
ten minutes, then tip the loaf out of pan. Cool on rack for half
and hour before cutting.

Note: Perhaps you can substitute white rice flour, but use less
liquid. (Haven't tried it with white). Also, rice flour does not
have enough gluten to rise on its own when making yeasted bread.
It will supposedly rise with an additive called methocel.


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7 of 10 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Rice bread is ok, May 19, 2004 - 08:25 PM
Reviewer: Amy from Gladstone, ND USA
I add 1/2 tsp pumpkin pie spice to my bread and have altered the ingredients a little for a bread machine that makes it better than I do in the oven. My son needs to stay away from certin things so I make it with Love.

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