Ingredients
- 4 xanthan gum
- 2 eggs
- 1 dry pectin
- 3/4 full
- 3/8 soy powder
- 575 gr bowl
- 300 ml water
- 250 gr rice flour (white)
- 160 ml non-instant dry milk
- 130 gr brown rice flour
- 120 ml wrist-warm water
- 120 ml water in
- 50 gr sugar
- 50 gr vegetable shortening
- 8 gr sugar
- 8 gr sugar
- 4 gr salt
- 1 package dry yeast (active)
Bake at 200ºC or 10 minutes. Place foil over breads and bake for 50 minutes. Remove from pans immediately, cool on rack. Recipe may be doubled. Dough may be shaped for hot dog or hamburger buns after first rising. For herb bread, add 2 Tablespoon fennel seeds or dried herbs of choice to dry flour.
