<<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.