1 ts Sugar

1 tb Yeast (1 envelope)

1/4 c Warm water

1 1/2 c Brown rice flour

1 1/2 c White rice flour

1 ts Salt

1 tb Xanthan gum (2 tb Certo?)

2/3 c Skim milk powder

1 1/4 c Warm water

1/4 c Margarine

3 Eggs

Note: General Hints on a previous page says 1 tsp Certo or 1/2 tsp xanthan gum can be used as a binding agent in baked recipes Dissolve sugar in warm water.
Sprinkle yeast over water.
Stir briefly.
Let sit for 10 minutes until foamy on top.
Mix dry ingredients together in a large bowl.
Melt margarine in 1 1/4 cup warm water.
Add this mixture to the softened yeast and in turn add this to the dry ingredients.
Beat well.
Add 3 eggs and beat well for 2 minutes.
Cover.
Let rise until double (1 1/2 hours).
Beat again for 3 minutes.
Pour into 9 x 5 inch greased loaf pan.
Let rise until dough reaches the top of the pan.
Bake at 400 F for 15 minutes, cover with foil if top is getting too brown.
Continue baking for about 45 minutes longer.
Remove from pan and leave unwrapped just until cool.
1/2 slice - 1 starch choice, no further nutrition information given

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