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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


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.


Note: Do not let dough rise twice.