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Print this Recipe    Rice Flour 02

Rice Flour Yeast Bread Gluten Free
Yield: 2 servings

3 c rice flour
10 tb potato starch flour (5/8 cup)
2 pkgs 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 hot tap water
1/4 c butter or margarine, softened
4 eggs, beaten

Sift together flours. Measure 2 cups into large mixer bowl. Add
dry yeast, sugar, salt, baking powder, and dry milk. Mix thoroughly.

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

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

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

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

Beat just enough to remove large gas bubbles.

Preheat oven to 325 F.

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

Bake 30 to 35 minutes until lightly browned.


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