Golden Yeast Loaf - Recipelink.com

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Celiac disease is a chronic digestive disorder caused by a sensitive reaction to gluten. Using gluten-free flours, breads, and pastas, the recipes here cover everything from the everyday (Chicken Kiev and Spaghetti Bolognese) to the elegant (Rack of Lamb with Mustard Crust and Chicken Risotto with Fennel and Pine Nuts). The book also provides information on diagnosis, lifestyle changes, foods to avoid, and pantry stocking. Black-and-while illustrations are featured throughout.

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Wheat-Free, Gluten-Free: 200 Delicious Dishes to Make Eating a Pleasure

Authors: Michele Berriedale-Johnson

Date: January 2003

ISBN: 1572840455

Publisher: Surry Books

Paperback

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Golden Yeast Loaf
Recipe from: Wheat-Free, Gluten-Free
by Michele Berriedale-Johnson
Cookbook Heaven at Recipelink.com

Breads made with wheat flour have gluten to help hold them up once they have risen. Some breads made with rice flour may sink a little when cooked. They may not look as good but they are just as, if not more, delicious to eat.

This makes an excellent light golden colored loaf with a good texture.

Makes 1 loaf

10 oz rice flour
3 oz corn flour
1 tsp soy flour
1/2 tsp salt
1/2 tbsp active dry yeast
2 tsp sugar
1 tsp cream of tartar
1/2 tsp baking soda
1 tbsp butter
1 large egg, beaten
15 fl oz warm water made up of 1/3 boiling water and 2/3 cold tap water

In a large bowl, mix all the dry ingredients together, then rub in the butter. Add the egg and water and stir well together to make a really sloppy mixture. Stir this very well (by hand, not in a mixer) until it is thoroughly amalgamated.
Grease and warm a 2-lb loaf pan and pour in the mixture. Cover it with greased aluminum foil and allow it to rise in a warm place for 20 minutes.
Heat the oven to 400 degrees
Remove the foil and bake for 10 minutes in the hot oven. Reduce the heat to 350 degrees and continue to bake for a further 15 minutes by which time the loaf should have risen and a toothpick comes out clean.
Cool the loaf for some minutes in the pan, then carefully remove it onto a rack, cover with a cloth and allow to cool completely.

Per Loaf Calories: 1678.43
Protein g: 38.71
Fat g: 28.16
Saturated fatty acids g: 12.71
MonounSaturated fatty acids g: 6.85
PolyunSaturated fatty acids g: 1.42
Carbohydrate g 308.08
Total Sugars g 12.04
Sodium mg: 1910.20
Fiber g: 8.33

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