<<Disclaimer: Verify this information before applying it to your situation.>>

Hi fellow listmembers:

I have been amazed and gratified to receive several delicious-sounding bread
recipes which do not call for eggs or milk. I posted Marci's Soft White Bread
recipe the other day from Kathy who was kind enough to send it along and says
it's really good. The "missing ingredient" in this recipe is the Darifree
which I stated how to order; today Lisa wrote and told me that a less
expensive source for Darifree is Azure Standard for $l9.00 for 5lbs (54l)
467-2230 in Dufur, OR.

The following is from Richard who sent the following recipe:

RICE FLOUR YEAST BREAD

l pkg. (l teaspoon) active dry yeast
l/4 cup warm water
l l/2 cups of sweet rice flour
ltsp. of salt
l tablespoon of sugar
l tablespoon of methylcellulose (methocel)**
l tablespoon vegetable oil
5/8 cup of water (l/2 cup plus 2 tablespoons)

**Methocel is available at (a few) health food stores and from Ener-G foods,
Inc.
  It sounds like a chemical but is a vegetable protein and gluten-replacer; do
not use xanthan gum and methocel in the same recipe!

Yield: One Loaf; Oven Temp. 375 degrees

Grease loaf pan (9x5x2 3/4) or muffin tin. Soak yeast in l/4 cup warm water in
medium sized mixing bowl until dissolved (about l0 min). Sift together flour,
salt, sugar and methylcellulose; set aside. \add oil and remaining water (5/8
cup) to dissolved yeast. Gradually add dry ingredients, l/2 at a time, beating
after eac additiion. Final portion may need to be added by hand as dough
becomes quite stiff and sticky. When all flour is added, scrape sides of bowl
and transfer dough to a piece of wax paper that has been coated with l
tablespoon of oil. Mould dough into loaf or rolls of desired size and shape,
no longer than half the volume of the baking pan. (It helps to coat hands with
oil when working with dough). Let rise ina warm, humid place for 45 minutes to
l l/4 hours until double in size. (do not over proof; dough is ready to bake
when it is doubled in bulk). Bake at 375 degrees F for 40 to 45 minutes for a
loaf; or 30 to 35 minutes for rolls, until nicely browned. Remove from pan.
Cool on a rack.

I have not tried this recipe personally so I cannot vouch for it; I believe I
recall that the sender said it was good.

This recipe can be found on page 25 of Colorado State Univ.Cooperative
Extension Bulletin 530A -Wheat, Gluten, Egg and Milk Free Recipes
Tel. # 970-49l-6l98

This sounds like a real possibility and I am eager to try it; no health food
store in my area carries methylcellulose so I will have to order it from Ener-
G .

If anyone tries this let me know how it turns out.  Best wishes for a happy
and GF holiday season!!  Take care .....Leslie.