Recipe: Pat's Brown and White Rice Flour Bread (yeast bread, gluten free)

PAT'S BROWN AND WHITE RICE FLOUR BREAD

2 tsp sugar
1/2 cup wrist-warm water
1 envelope active dry yeast
1 1/4 cups water
1/4 cup vegetable shortening
1 cup brown rice flour
2 cups white rice flour
1/4 cup sugar
4 tsp xanthan gum or 1 tbsp dry pectin
2/3 cup non-instant dry milk or 1/3 cup soy powder
1 1/2 tsp salt
2 large 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 1 1/4 cups 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. 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.

VARIATIONS:
- 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