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Recipe: Rice Flour Yeast Bread (gluten free)

Breads - Yeast Breads
RICE FLOUR YEAST BREAD

"Especially good toasted."

3 cups rice flour
10 tbsp potato starch flour (5/8 cup)
2 envelopes dry yeast (2 tbsp)
2 tbsp sugar
1 tsp salt
2 tbsp baking powder
1 cup dry milk
1/4 cup gluten free instant mashed potatoes
2 cups very hot tap water
1/4 cup soft butter or margarine
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 2 cups very 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-inches depending on size of bowl.

Preheat oven to 325 degrees F. Grease two 9x5-inch loaf pans.

Beat dough just enough to remove large gas bubbles. Pour batter into prepared pans; cover and let rise 30 minutes.

Bake 30 to 35 minutes until lightly browned.

Source: Gluten Intolerance, A Resource Including Recipes, The Food Sensitivity Series, The American Dietetic Association, 1985 (Recipes are wheat-free but not all gluten-free.)
MsgID: 0225998
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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