LOCATION: Recipes >> Breads Yeast >> Rice Flour 02
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Rice Flour 02
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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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