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Here you go...this is from my gluten free casein free stash. It does taste better made with the soymilk(if you can use it) and not just water. you can use regular yeast if gluten isn't the problem with the wheat...HTH
Soft white bread....
In a small bowl combine:
½ cup warm water
2 teaspoons sugar
4 teaspoons GF dry yeast granules
Set aside and let stand for 15 minutes
2.
2 cups White Rice Flour
2 cups Tapioca Flour
¼ cup sugar
4 teaspoons Xanthan Gum
1 ½ teaspoons salt
Combine the above six ingredients in a large bowl (use largest mixing bowl).
3. 1-1/2 cups water or unsweetened soymilk(if you can use it)...at room temp 4 tablespoons melted butter or oil 1 teaspoon vinegar 3 eggs
4. Mix above dry ingredients in a large bowl, and the four liquid ingredients in a small bowl, then add the butter mixture and yeast mixture to the dry ingredients. Beat on high for 2 minutes.
5. Use two small greased bread pans, as one large one seems to cause the bread to rise too high and become like a mushroom. Allow to rise in pan, then bake at 350 degrees 20 - 25 minutes. Adjust time depending on size of loaves. to make rolls...just shape dough into hamburger sized rolls and let rise
Last edited by Sarahd : 08-06-2004 at 08:48 AM.
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