MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Rice Flour Yeast Bread
  Categories: Diabetic, Rice, Breads/bm
       Yield: 2 servings
       3 c  Rice flour;                         2 tb Baking powder
      10 tb Potato starch flour;                1 c  Dry milk
            (5/8 cup                          1/4 c  Instant mashed potatoes;
       2 pk Dry yeast; (2 tb)                   2 c  Very hot tap water
       2 tb Sugar                             1/4 c  Soft butter or margarine
       1 ts Salt                                4    Eggs; beaten
   1.  Sift together flours.  Measure 2 cups into large mixer bowl.  Add
   dry yeast, sugar, salt, baking powder, and dry milk.  Mix thoroughly.
   2.  Combine instant mashed potatoes and hot tap water; whip lightly
   with a fork.
   3.  Add potato mixture and soft butter to dry ingredients in mixer
   bowl. Beat 3 minutes on medium speed.
   4.  Add remaining flour and eggs; beat 3 minutes on medium speed.
   Mixture will be like thick cake batter.
   5.  Leave batter in bowl; cover and let rise in warm place for 1 hour.
   Batter will rise about 2 depending on size of bowl.
   6.  Beat just enough to remove large gas bubbles.
   7.  Preheat oven to 325 F.
   8.  Grease two 9 x 5 loaf pans.  Pour batter into pans; cover and let
   rise 30 minutes.
   9.  Bake 30 to 35 minutes until lightly browned.  Especially good
   Source:  Gluten Intolerance, A Resource Including Recipes The Food
   Sensitivity Series, The American Dietetic Assoc. 1985 ISBN
   0-88091-013-5 216 West Jackson Boulevard, Suite 800 Chicago, Illinois
   60606-6995 (312) 899-0040
   Recipes are wheat-free but not all gluten-free.  No nutrition info.
   Other books in the series are Lactose Intolerance and Food
   Sensitivity. Appendix 1 - packaged food allowed on a modified gluten
   diet Appendix 2 - Food company addresses for product information
   Appendix 3 - Addresses for Am. Celiac Society, Gulten Intolerance
   Group and Midwestern Celiac-Sprue Assoc. Appendix 4 - Addresses for
   distributors of gluten-free products. Appendix 5 - Additional
   literature on food sensitivity and allergy. Appendix 6 - Suggested
   cookbooks (11) for the food sensitive individual.