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Print this Recipe    Rice Flour

Rice Flour Bread Gluten Free
Yield: 14 servings

2 ts sugar
1/2 c 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 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.

Knead for a few minutes. 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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