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                       Gluten-Free Potato Bread

It has been a real challenge learning to bake without the use of
gluten.  I am proud to say that it can be done with a bit of patience,
a good attitude, and a smiley face.  Won't you try a few of my
favorite gluten-free recipes for bread and rolls?  Come join me in my
kitchen.

Think that this is the one!...What one, you ask?  The gluten-free
bread that tastes really good, has a good texture and almost feels
like real bread....that's what!  It makes a delicious sandwich too.

Yield: 1-1/2 lb. loaf

   2 Tbsp. sugar
   1-1/2 to 2 cups water saved from boiled potatoes or plain water
   1-1/2 Tbsp. regular dry yeast
   1-1/2 cups white rice flour
   1/2 to 1 tsp. salt
   3/4 cup sweet rice flour
   1 Tbsp. Sure-Jel*
   1/2 cup potato starch
   4 tsp. quick-rise yeast
   1/2 cup potato flakes*
   1/2 cup dry milk powder*
   3 tsp. xanthan gum*
   2 Tbsp. vegetable oil
   3 eggs, slightly beaten or egg substitute

*see ingredient source below

Notes:

  *  Save all the water when boiling potatoes.  This water is then
     cooled slightly and refrigerated until ready to make Potato
     Bread.  When ready to make Potato Bread, heat the potato water
     slightly in the microwave to take the chill off before using.
     Use in place of water.

  *  If using quite a bit of salt in the water when cooking the
     potatoes, use the lesser amount in Potato Bread recipe.

  *  When using regular dry yeast (not quick rise) use 1 1/2 Tbsp.
     for this recipe.

Directions for Making Gluten-Free Breads Manually:

  1. All gluten-free bread recipes can be made manually.  As there is
     no gluten in these breads that need to rest, making gluten-free
     bread is quite easy.  The bread is mixed, allowed to rise and
     then baked.  Gluten-free bread making eliminates the need for
     'punching dough down', a second kneading and a second rising
     before baking.  Gluten-free breads can be made very easily.

  2. Most important would be to have all ingredients at room
     temperature.

  3. Mix a small pinch of sugar (from amount used in the recipe) with
     1/8 cup of warm water (110 to 112 degrees F).  Water is taken
     from the total amount used in the recipe or deducted from total
     amount of other liquid used in the recipe.

  4. Add the dry yeast to the sugar/water mixture.  Stir until well
     mixed.  Set aside for 5 to 10 minutes.  The mixture will become
     very foamy.  This step is called 'proofing the yeast'.  It is
     used to make sure that the yeast is active.

  5. Mix the dry ingredients together and stir them well by hand or
     use a whisk to blend.

  6. Mix the wet ingredients together.

  7. Alternately add the dry and wet ingredients together until well
     mixed and the dough is smooth.

  8. Grease baking container to be used.  Insulated bakeware keeps
     over-browning to a minimum.

  9. Place dough into greased baking container.

 10. Cover baking container with a piece of plastic wrap that has been
     oiled or greased on one side.  Grease the side facing the dough.
     (Greasing the plastic wrap keeps it from sticking to the bread
     dough during the rise.)

 11. Allow the dough to rise in a draft free, warm place for 45 to 60
     minutes.

 12. Remove the plastic wrap that covered the dough.

 13. Preheat oven to 375.  Use of a convection oven will result in a
     higher, lighter loaf.

 14. Bake bread for approximately 40 to 50 minutes.  If bread looks
     too brown on the top before the baking has completed, place a
     piece of aluminum foil (shiny side facing the dough) loosely over
     the top of the bread while it continues to bake.

 15. Remove bread from the baking container when it comes from the
     oven.  Allow the bread to totally cool on a wire cooling rack.

Ingredient Source:

   * Barbara's (brand name) Mashed Potato flakes.  This brand is
     available in most health food stores.  Address:  Barbara's
     Bakery, Inc., Petaluma, CA 94954

   * Sanalac (brand name) non-fat dry milk powder.  Address:
     Hunt-Wesson, Inc., P.O.  Box 4800, Fullerton, CA 92634

   * Sure-Jel (brand name) is a fruit pectin powder that is used in
     making jams and jellies.  Available in most supermarkets.

   * All gluten-free flours and xanthan gum are available mail order
     from:  Ener-G Foods, Inc., PO Box 84487, Seattle, WA  98124-5787
     Phone 1-800-331-5222.  Many health food stores also carry these
     gluten-free flours.

This recipe comes to us from Sandra J. Leonard, the editor of "The
Gluten-Free Baker", a quarterly newsletter ($19.95 per year, write to
361 Cherrywood Drive, Fairborn, OH 45324-4012; phone (937) 878-3221;
e-mail [log in to unmask]).