2 c. rice flour
1 1/2 c. tapioca flour
1/4 c. sugar
3 1/2 tsp. xanthan gum
2/3 c. dry milk powder
1 1/2 tsp. salt
1 1/2 yeast cakes or 1 1/2 Tbsp. dry yeast granules
1/2 c. lukewarm water
2 tsp. sugar
1/4 c. shortening
1 1/4 c. water
1 tsp. vinegar
Hankering for bread but not the wheat? Here's a wheat-free bread just waiting for sandwiches. Or shape it into dinner rolls.
In the bowl of a heavy duty mixer, combine rice flour, tapioca flour, sugar, xanthan gum, milk powder, and salt.
In a separate bowl, combine yeast with 2 tsp. sugar and lukewarm water (just the temperature of a baby's bottle - body temperature). Set aside.
In a saucepan, melt shortening in 1 1/4 c. water.
Add shortening mixture and vinegar into dry ingredients. Blend.
Add eggs. Then add dissolved yeast. Beat on high for 2 min.
Place bowl, tightly covered with plastic wrap, in a warm place and let rise 1 hour or until doubled in size.
Return to mixer and beat 3 min.
Spoon dough into 2 small greased loaf pans or 1 large one. Bake extra dough in muffin tins for rolls.
Let rise 1 hour.
Bake at 400°F for 10 min. Place foil over bread to keep it from getting too brown.
For large loaf, bake 50 minutes more.
For small loaves, bake 35 minutes more.
For rolls, bake 25 minutes more.
Submitted by Gretchen Grant
Contributed on: and modified on Monday April 21st, 2008