<<Disclaimer: Verify this information before applying it to your situation.>> Linda, My autistic son is on a gf/cf diet and I thought you could use this great bread recipe I copied off the Autism List. I make rolls every couple of weeks and my son loves them cut in half and toasted with peanutbutter and jelly. kathy - Grant's mom > Date: Wed, 11 Jun 1997 01:32:26 GMT > > Subject: Re: Soft White Bread > > I can't believe I found this , but I was sorting through all my files > the other day and Voila! I've been meaning to try this myself! > > Shelly > > > This is the softest, most flavorful, most "real" gf bread I've ever > tasted, and I've tried many. My family owes Marci (one of our list > "lurkers") great thanks for coming up with it. This is now the only > bread recipe I will use. > > MARCI'S SOFT WHITE BREAD > (also makes good pretzels, pizza dough, and challah bread) > > 2 cups white rice flour > 2 cups tapioca flour > 1/4 cup cane sugar > 4 liberal teaspoons guar/xanthan gum > 2/3 cup dry "darifree" ** > 1 1/2 teaspoons salt > > 4 tablespoons melted margarine or canola oil > 1 1/2 cups water > 1 teaspoon rice vinegar > 1/2 cup warm water mixed with 2 teaspoons sugar > 2 packages "red star" dry yeast (or 4 tsp. dry yeast) > 3 eggs (or 4 t. egg replacer plus 1/4 cup water) > > Combine first 6 ingredients in large bowl . Add the yeast to the sugar > water and let stand to "proof" for about 15 minutes > Mix margarine, vinegar and 1 1/2 cup water, then beat in eggs > > Add the margarine mixture, then the yeast mixture to the dry > ingredients If necessary, add water until soft enough to beat. Beat > at high speed for 2-3 minutes, then add a small amount of flour until > firm enough to work with. > > Let the dough rise in the bowl, or you can form the dough and then let > it rise. > > The softer dough means softer bread. If the dough is really too > sticky to work with, get a bowl of water and keep dipping your hands > into it. Keep tapioca flour nearby for your work surface. > > Preheat oven to 350. Grease baking sheet with gf cooking spray or oil. > > Form the dough into whatever shape you want. I have a lot of luck > with rolls or buns - just flatten an orange-sized ball of dough. You > can make hot-dog buns, pizza crusts, or regular loaves. > > Place onto baking sheet, and make horizontal slits on top of your > loaves with a sharp, wet knife. Sprinkle the top of forms with > tapioca flour - makes it look oh, so professional and keeps it from > overbrowning. Or, brush on egg yolk (or egg > substitute & water) and sprinkle with poppy or sesame seeds. > > Bake for 20-25 minutes or until golden brown. Obviously, smaller > loaves will cook faster. > > For pizza shells - bake for only about 10 minutes and freeze. Defrost > as needed, add toppings, and bake until toppings are done. If baking > fresh, brush dough with canola oil, put toppings on, and bake for > 20-25 minutes. > > ** Darifree is a key ingredient here. This is what makes the recipe > so good. It is a gf, df powdered milk substitute made from potatoes, > with a milder flavor and less sugar than rice milk. I order it direct > from A&A Amazing Foods - 800-497-4834.