I thought these might be a help to those of you looking for wheat-free recipes.

Betsy

From: kdeck@epaus.island.net (Karen Deck)
Newsgroups: rec.food.recipes
Date: Sat, 10 Sep 1994 06:18:07 -0400 (EDT)

Here is a collection of 6 recipes for breads made from rice flour

Karen Deck / kdeck@epaus.island.net

---------- Recipe via Meal-Master (tm) v8.01

Title: Gf Pat's Brown and White Rice Flour Breads An
Categories: Allergies, Breads
Yield: 14 servings

2 ts Sugar
1/2 c Wrist-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 lg 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.

Mix at highest speed with mixer for 2 minutes (my note
~ assume this requires a strong mixer with a dough
hook?) 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.

Source: The "No-Gluten" Solution, The Cooking Guide
for People Who Are Sick and Tired of Being Sick and
Tired by Pat Cassady Redjou 1990 ISBN 0-9626052-0-4
Box 731 Brush Prairie, WA 98606-0731

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Title: Gf Bob's Cheddar Cheese Bread
Categories: Allergies, Breads
Yield: 14 servings

2 3/4 ts Active dry yeast
1 c Brown rice flour
2 c White rice flour
3 1/2 ts Xanthan gum
2 tb Sugar
1 ts Salt
1 1/2 c Grate x-sharp Cheddar cheese
1/4 c Nonfat dry milk powder
2 tb Butter or margarine, soft
2 lg Eggs, well beaten
1 3/4 c Warm water

"This rich bread is flecked with grated cheese. If
you're daring, try adding 2 or 3 tablespoons of diced
jalapeno peppers to it. It's also good toasted. We
have Bob and Melody Gabriel to thank for sharing this
gluten-free recipe."

Place all ingredients, except warm water, in bread
pan, select Light Crust setting, and press Start.
While the machine is kneading, gradually pour in the
water. If the dough does not mix well, use a rubber
spatula to assist it occasionally.

After the baking cycle ends, remove bread from pan,
place on wire rack, and allow to cool 1 hour before
slicing. 1 1/2 pound loaf. Optional bake cycles:
Sweet Bread, Rapid Bake. (Nutrition info. not stated.)

Source: The Bread Machine Magic Book of Helpful Hints
by Linda Rehberg & Lois Conway.

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Title: Gf Banana Bread
Categories: Allergies, Breads
Yield: 18 servings

3/4 c White rice flour
1/3 c Potato starch flour
1 1/2 ts Baking soda
2 ts Baking powder (GF)
1/4 ts Salt
1 tb Unflavored gelatin (1 env)
1/3 c Margarine
1/3 c White sugar
3 Egg yolks
1 ts Lemon peel
1 ts Vanilla
3/4 c Mashed banana
1/4 c Plain yogurt
3 Egg whites

This is a special recipe made without gluten.

Preheat oven to 350 F. Grease a 9 x 5 inch loaf pan.
Sift flour, baking soda, baking powder, salt and
unflavored gelatin together. Cream margarine, sugar,
egg yolks and vanilla thoroughly. Continue beating
until mixture is light.

Mix in lemon peel, mashed banana and yoghurt. Add dry
ingredients. Beat egg whites to stiff peaks but not
so they are dry. Fold egg whites into the mixture.
Place in the greased loaf pan. Bake for 1 hour.

1/2" slice - 1 starchy choice, 1 fat choice

Source: A Guide for the Diabetic Celiac, 1990 ISBN
0-921026-02-1 Canadian Celiac Assoc.

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Title: Rice Flour Yeast Bread
Categories: Allergies, Breads
Yield: 2 servings

3 c Rice flour
10 tb Potato starch flour (5/8 cup
2 pk 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 Very hot tap water
1/4 c Soft butter or margarine
4 Eggs, beaten

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

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

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

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

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

6. Beat just enough to remove large gas bubbles.

7. Preheat oven to 325 F.

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

9. Bake 30 to 35 minutes until lightly browned.
Especially good toasted.

Source: Gluten Intolerance, A Resource Including
Recipes The Food Sensitivity Series, The American
Dietetic Assoc. 1985 ISBN 0-88091-013-5 216 West
Jackson Boulevard, Suite 800 Chicago, Illinois
60606-6995 (312) 899-0040

Recipes are wheat-free but not all gluten-free. No
nutrition Intolerance and Food Sensitivity. Appendix 1 -
packaged food allowed on a modified gluten diet
Appendix 2 - Food company addresses for product
information Appendix 3 - Addresses for Am. Celiac
Society, Gulten Intolerance Group and Midwestern
Celiac-Sprue Assoc. Appendix 4 - Addresses for
distributors of gluten-free products. Appendix 5 ~
Additional literature on food sensitivity and allergy.
Appendix 6 - Suggested cookbooks (11) for the food
sensitive individual.

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Title: Gf Gene's Basic Rice Bread
Categories: Allergies, Breads
Yield: 14 servings

1 c Fresh gluten-free buttermilk
1/4 c Butter, melted
1 ts Rice vinegar
1 1/2 ts Salt
2 c Brown rice flour
1/3 c Potato starch flour
1/3 c Tapioca flour
1/4 c Sugar
3 1/2 ts Xanthan gum
3 Eggs
1/2 c Water (Welbilt/DAK & Z +2 Tb
1 1/2 tb Active dry yeast

Gene Hill, who lives in Davis, California, bakes this
bread at least twice a week. He recommends trying it
as a toasted cheese sandwich. Grill it with thin
slices of red onion or bell pepper and cheese.

1. Place the buttermilk, melted butter, rice vinegar,
and salt in bread pan. Stir with a rubber spatula.

2. In a large bowl, combine all the dry ingredients
except the yeast. Mix well with a whisk.

3. In a separate bowl, combine the eggs and water;
beat lightly.

4. Place 1/2 of the dry ingredients in the bread pan.
Add the egg mixture. Add the remainder of the dry
ingredients; sprinkle the yeast on top. Select Light
Crust setting and press Start.

5. Observe the dough frequently during the kneading
cycles. If it does not appear to be mixing well, use
a rubber spatula to assist it occasionally.

6. After the baking cycle ends, remove bread from
pan, place on wire rack, and allow to cool 1 hour
before slicing.

VARIATIONS * You can substitute olive oil for the
butter. * Replace 1/4 to 1/2 cup of the rice flour
with another gluten-free flour, such as yellow or blue
corn flour, polenta meal, or soy flour. * You can add
at least 1/4 cup grated cheddar cheese for a new
flavor. * Saute some onions in the melted butter,
allow them to cool, then add them and your favorite
herbs to create an onion/herb bread.

Crust: Light Optional Bake Cycle: Sweet Bread, Rapid
Bake

Source: The Bread Machine Magic Book of Helpful Hints
by Linda Rehberg and Lois Conway 1993 ISBN
0-312-09759-X

Shared but not tested by Elizabeth Rodier, Dec 93

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Title: Gluten Free Blender Pancakes
Categories: Breads
Yield: 4 servings

1 c Buttermilk
2 Eggs
1 T Cooking Oil
2 T Brown Sugar
1/2 ts Baking Soda
1 ts Baking Powder
1/2 c Rice Flour
1/2 c Potato Flour
1/4 c Corn Meal
pn Salt

Place Milk, Eggs and Oil in Blender. Blend at low
speed. Add Sugar and Dry Ingredients. Pour 6" rounds
into greased skillet or non-stick pan. Flip when
bubbles appear through out and edge of `cake looks
dull. Add more milk for thinner pancakes or more flour
for thicker ones.