• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Truly Yeast Bread (Gluten Free)

  • Recipe Submitted by on

Category: Rice

 Ingredients List

  • 2 c White rice flour
  • 2/3 c Potato starch flour
  • 1/3 c Tapioca flour
  • 1/4 c Sugar
  • 3 1/2 ts Xanthan gum
  • 2/3 c Dry milk powder
  • 1 1/2 ts Salt
  • 2 ts Sugar
  • 1/2 c Lukewarm water
  • 1 1/2 tb Yeast
  • 1/4 c Shortening
  • 1 1/4 c Water
  • 1 ts Vinegar
  • 3 Eggs
  • It is not easy to turn out a yeast bread recipe without wheat that smells,
  • slices and tastes like wheat bread. This recipe is adapted from the
  • nutrition dept. of the Univ. of Washington School of Medicine.
  • Combine flour, sugar, xanthan gum, milk powder, and salt in bowl of heavy
  • duty mixer. Use your strongest beaters.
  • Dissolve the 2 teaspoons of sugar in the 1/2 cup of lukewarm water and mix
  • in the yeast. Set aside while you combine the shortening and 1 1/4 cups
  • water in saucepan and heat until shortening melts.
  • Turn mixer on low. Blend dry ingredients and slowly add shortening and
  • water mixture and the vinegar. Blend, then add the eggs. This mixture
  • should feel slightly warm.
  • Pour the yeast mixture into the ingredients in the bowl and beat at highest
  • speed for 2 minutes.
  • Place mixing bowl in a warm place, cover with plastic wrap and a towel, and
  • let the dough rise approximately 1 to 1 1/2 hours or until doubled. Return
  • to mixer and beat on high for 3 minutes. Spoon the dough into 3 small (2
  • 1/2" x 5") greased loaf pans or 1 large one. Use muffin tins and bake any
  • remaining as small rolls. Or make all rolls (approximately 18).
  • Let rise until the dough is slightly above the top of pan. Bake in
  • preheated 400 degree oven for 10 minutes. Place foil over bread and bake
  • large loaves 50 minutes longer, small loaves slightly less time, and rolls
  • about 25 minutes.
  • NOTES: The dough texture will seem more like cookie dough than bread
  • dough, so don't be alarmed. Bread is better when baked in small loaf pans
  • and delicious in rolls. I have successfully doubled the recipe to turn out
  • 2 large loaves plus 18 rolls in the muffin tins or 3 small 2 1/2" x 5"
  • loaves plus 24 rolls. This bread freezes well. For convenience, slice
  • before freezing. This bread may be made with either brown or white rice
  • flour in the GF flour mix.
  • GF flour mix: 2 parts white rice flour 2/3 part potato starch flour 1/3
  • part tapioca flour
  • NOTE: The book says xanthan gum is necessary for all yeast recipes to help
  • make the breads springy and chewy. It helps to replace the gluten the rice
  • and potato flours lack.
  • Posted by Patty Smith.
  • From MMRECS01.ZIP, GEnie Food & Wine RT
  • From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
  • 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet
  • sylvia.steiger@lunatic.com
  • Posted to MM-Recipes Digest V3 #328
  • From: l.and-e.smith@juno.com (Lois Smith)
  • Date: Sat, 30 Nov 1996 14:17:15 PST


Recipe via Meal-Master (tm) v8.05

Title: Truman Elementary's Chocolate Fudge Brownies
Categories: None
Yield: 48 Servings

10 oz Frozen eggs
3 c Sugar
1 oz Vanilla
1 1/2 c Butter
1 1/8 c Cocoa
2 c Flour
Confectioners sugar

Beat eggs, sugar, and vanilla together on 2nd speed with paddle attachment
for 10 minutes. Cut up butter into a small pot and melt over medium heat.
Add cocoa and stir well. Add cocoa mixture to eggs and sugar. Mix on 1st
speed for 30 seconds. Add flour to cocoa, egg and sugar mixture. Mix on 1st
speed for 30 seconds. Mixture will be thick. DO NOT OVERMIX! Preheat
convection oven to 350°F. Pour mixture into a a greased 18 X 13 X 1 half
sheet pan for 48 servings. Carefully spread mixture with a rubber spatula
until batter is even in the pan. Place in the middle of the oven and bake
for 12 minutes. Take out of the oven and immediately let the sheet pan DROP
on a solid work table. This will ensure you of having a fudge type brownie.
Let Cool. Cut into 6 X 8 inch squares. Dust with confectioners sugar.

Notes: Everybody hates school cafeteria food, at least that's what we
say....at least the students do. Always complaining, watch them fight and
stuff their mouths with these tempting morsels. I'm not even a brownie
lover, but these are something else. Truman makes them very thin, I don't
know whether this has something to do with texture and flavor or to make
them go farther, but these brownies turn out so moist and fudgy..almost
like candy.

Per serving (excluding unknown items): 75 Calories; 1g Fat (8% calories
from fat); 1g Protein; 18g Carbohydrate; 1mg Cholesterol; 4mg Sodium

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