Sorry about the resend. I meant to forward the recipe on to a crazy allergy
(no wheat) friend...living with these things makes me a bit dopey at
times...

>*********
>
>My brother just sent me this from Australia, but I haven't tried them
>out as yet.
>Steph
>(UK)
>
>Xanthan Gum is a tiny creamy white powder, and acts as a substitute for
>gluten and gives structure to the bread so that the dough will rise and
>set when baked. Xanthan Gum is food additive number 4t 5.
>>
>Guar gum is a powdery substance with a similar function to Xanthan Gum.
>It is high in fibre and can sometimes have a laxative effect to people
>with sensitive digestive systems. Guar gum is food additive 4t 2.
>>
>Ensure that the vinegar used is gluten tree. Vinegar helps to strengthen
>the dough to rise better.
>>
>Lactose Intolerance; the milk powder may be substituted with a soy milk
>powder. Substituting the milk powder with a soy milk powder will result
>in a heavier loaf.
>
>> BROWN AND WHITE RICE BREAD
>>
>> Liquid Ingredients
>> Water 450 ml
>> Oil 2 tablespoons
>> Eggs 2 x 60g
>> Vinegar 1 teaspoon
>>
>>
>> Dry Ingredients
>> White rice flour 405g/2% cups    2 1/2 cups
>> Brown rice flour 150g/1 cup
>> Xanfhan or Guar gum 1 tablespoon
>> Sugar 2 tablespoons
>> Salt 1 1/4 teaspoons
>> Milk powder 2 tablespoons
>> tandaco Dry yeast 2 teaspoons
>> IMPORTANT: All ingredients must be at room temperature.