MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Brown and White Rice Bread
  Categories: Diabetic, Allergy, Rice, Vegetarian, Breads/bm
       Yield: 15 servings
       1 ts Sugar                               1 tb Xanthan gum (2 tb Certo?);
       1 tb Yeast (1 envelope)                2/3 c  Skim milk powder;
     1/4 c  Warm water                      1 1/4 c  Warm water
   1 1/2 c  Brown rice flour;                 1/4 c  Margarine
   1 1/2 c  White rice flour;                   3    Eggs;
       1 ts Salt                           
   Note: General Hints on a previous page says 1 tsp Certo or 1/2 tsp
   xanthan gum can be used as a binding agent in baked recipes
   Dissolve sugar in warm water.  Sprinkle yeast over water.  Stir
   briefly. Let sit for 10 minutes until foamy on top.  Mix dry
   ingredients together in a large bowl.
   Melt margarine in 1 1/4 cup warm water.  Add this mixture to the
   softened yeast and in turn add this to the dry ingredients.  Beat
   well. Add 3 eggs and beat well for 2 minutes.  Cover.  Let rise until
   double (1 1/2 hours).
   Beat again for 3 minutes.  Pour into 9 x 5 inch greased loaf pan. Let
   rise until dough reaches the top of the pan.  Bake at 400 F for 15
   minutes, cover with foil if top is getting too brown.  Continue
   baking for about 45 minutes longer.  Remove from pan and leave
   unwrapped just until cool.
   1/2 slice - 1 starch choice, no further nutrition information given
   Source:  A Guide for the Diabetic Celiac, 1990  ISBN 0-921026-02-1
   Canadian Celiac Assoc. 6519B Mississauga Road, Mississauga, Ontario
   L5N 1A6 (416) 567-7195  (area code may have changed to 905 in 1993)