GLUTEN FREE BREAD
2 tbsp. soy flour
1 tbsp. potato flour
1/2 tsp. salt
1 tsp. guar gum
2 tbsp. dry milk
Heap this cup with wheat starch flour
2ND CUP:
2 tbsp. potato flour
1 tbsp. rice bran
Finish this cup with rice flour, not quite full (7/8 c.)
Have ready two 7 1/2 x 3 3/4 x 2 1/4 inch pans. In a 3 quart bowl
dissolve 1 tablespoon sugar, 1 small tablespoon Fleischmann's yeast
in 1/2 cup water (105-115
degrees). Let yeast work 10 minutes. Take 6 tablespoons flour from
1st cup and stir into yeast mixture with 1 1/4 cups water (105-115
degrees). Stir in
all the flour from both cups plus 2 tablespoons canola oil. Cover
bowl and let raise to 1 1/4 inches from top of bowl. Stir well. Add
1 large cup wheat
starch flour. Stir well. At once divide into pans and bake at 400
degrees for 35 minutes. When cool put in plastic bag overnight.
Enjoy!
Note: Do not let dough rise twice.
2 tbsp. soy flour
1 tbsp. potato flour
1/2 tsp. salt
1 tsp. guar gum
2 tbsp. dry milk
Heap this cup with wheat starch flour
2ND CUP:
2 tbsp. potato flour
1 tbsp. rice bran
Finish this cup with rice flour, not quite full (7/8 c.)
Have ready two 7 1/2 x 3 3/4 x 2 1/4 inch pans. In a 3 quart bowl
dissolve 1 tablespoon sugar, 1 small tablespoon Fleischmann's yeast
in 1/2 cup water (105-115
degrees). Let yeast work 10 minutes. Take 6 tablespoons flour from
1st cup and stir into yeast mixture with 1 1/4 cups water (105-115
degrees). Stir in
all the flour from both cups plus 2 tablespoons canola oil. Cover
bowl and let raise to 1 1/4 inches from top of bowl. Stir well. Add
1 large cup wheat
starch flour. Stir well. At once divide into pans and bake at 400
degrees for 35 minutes. When cool put in plastic bag overnight.
Enjoy!
Note: Do not let dough rise twice.
