Rice bread recipe?

[robert...@toen.com]

a8...@mindlink.bc.ca (A.J. Mackenzie) write:

NE> I've got a friend who is very allergic to any products made with or from
NE> wheat, corn, and eggs. Right now, the only bread she can find is a very
NE> expensive ($7/loaf) rice bread. I'd really like to suprise her with some
NE> homemade rice bread, but I don't have a recipe.

NE> Does anyone have a recipe for rice bread without the above ingredients? O
NE> perhaps another type of bread made from something else?

That combination of restrictions is a bit difficult to find recipes for.
I found some that fit but require hard to find ingredients.

I found more that you may be able to use if you can find an egg-free egg
substitute that works in the recipe. Ener-G makes one called Ener-G Egg
Replacer that is egg-free but doesn't work in all recipes (address
included in one of these messages).

NE> Anything that she might enjoy (be it bread or not) would be HIGHLY
NE> appreciated!

I think she would enjoy a cookbook written for people with somewhat
similar diet restrictions. Try this method for finding one:

Find a large library or bookstore (local or, if necessary, mail order)
that is computerized enough to do a keyword search on titles. Look for
any cookbook with at least one of the following in the title:

Celiac
Sprue
Gluten Intolerance

That will find a cookbook with wheat-free recipes, probably with
emphasis on foods often prepared with wheat and similar grains. You
should then try to look at a few of the recipes to check if enough of
them meet the other restrictions.

Smaller libraries that participate in interlibrary loans may be able
to ask a larger library to do the search.

Due to message size limitations of my software, the recipes I found will
follow in three more messages.

* OLX 2.1 TD * Sir Lancelot, you have chain mail in Knight's Conference.

[robert...@toen.com]

a8...@mindlink.bc.ca (A.J. Mackenzie) wrote:

NE> I've got a friend who is very allergic to any products made with or from
NE> wheat, corn, and eggs. Right now, the only bread she can find is a very

The following information was found posted on other networks - mostly
Fidonet. I haven't tried any of the recipes.

From: GAIL SHIPP Refer#: NONE
Subj: Brown Rice Bread CR Conf: (72) COOKING

Here is a recipe out of one book I have not tested, but there are a
couple more recipes I could post if your friend can get the ingredient
"Methocel"

Ask for Methocel k4m (90 HG 4000) See address at end of recipe for
more information. Evidently that company has a variety of products
for allergy restricted diets.

MMMMM----- Recipe via Meal-Master (tm) v8.01

Title: GF Brown Rice Bread
Categories: Bread, Gluten free
Yield: 3 loaves

6 c Brown rice flour
1 tb Salt
2 2/3 c Tepid water
4 ts Active dry yeast
1/2 c Warm water
2 tb Honey
1/4 c Oil
1/4 c Methocel (from health food
Store)

The flour in this bread must be from short or medium grain rice, not
long grain rice. Start this bread 12 - 18 hours before you want to
bake.

Mix the rice flour and the salt, and make a well in the middle. Pour
in the water, mixing gradually from the center outward. Beat
vigorously for ten minutes either by hand, with a wooden spoon, or
with an electric beater at medium speed, to smooth and aerate the
batter. Let the mixture stand at room temperature from 12 to 18 hours.

Dissolve the yeast in warm water. Stir the yeast solution then the
honey and oil into the grain mixture and mix thoroughly by hand or
machine until completely smooth and uniform. Add the methocel and
mix thoroughly again; the dough will become very stiff. (see below)

Spoon into three well greased 8 x 4 loaf pans. Wet your fingers with
water or oil and smooth the tops. Keep the loaves in a warm
(80degree) and humid place to rise, until the batter reaches the top
of the pans. Watch the surface of the dough and be ready to put the
bread into a preheated oven as soon as the first tiny pinholes appear
on the top. Bake at 350 degrees for about 45 or until done. Allow
to cool thoroughly before slicing.
Some tops: If the dough was too stiff, its surface will be full of
holes before it can rise, and the bread will be dense.. If it is too
wet, it will rise up in a big arch like wheat bread, but it will
collapse. With a little practice you will get a feeling for the
proper consistency.

Do not try to substitute butter or shortening for the oil in this
recipe because they will affect the methocel function.

Store the bread in a plastic bag in the refrigerator and freeze the
extra two loaves until you need them as t;his bread tends to stale
quickly.

Methocel may be available at health food stores or from Ener G Foods
Inc PO Box 24723, Seattle Washington 98124-0723

Laurels Kitchen Bread Book
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
MMMMM

From: JOEL EHRLICH Refer#: NONE
Subj: Gluten Free Bread Req Conf: (72) COOKING

MS> An acquaintance of mine has been diagnosed with celiac which means
MS> that he can't eat gluten. I have one gluten free bread recipe which
MS> came from the "Full of Beans" cookbook. Would anyone else have any
MS> other gluten free baking recipes that they could please post? Also, I
MS> notice in many recipes that there seems to be such a thing as baking
MS> powder containing gluten. Is this common?

Get a copy of the Bakers' Catalogue from King Arthur Flour, P.O.Box 876
Norwich, VT 05055-0876. They have a variety of gluten free flours and bread
recipes.

From: SANDRA MAY Refer#: NONE
Subj: FREE CORNSTARCH RECIPES & Conf: (85) COOKING

For cornstarch recipes, usage tips, and gluten free recipes call:

1-800-344-ARGO
(2746)

Or write: Argo Corn Starch
Dept. LBL - Box 307
Coventry, CT 06238

* OLX 2.1 TD * (A)bort, (R)etry, (I)gnore, (O)verthrow System?

[robert...@toen.com]

a8...@mindlink.bc.ca (A.J. Mackenzie) wrote:

NE> I've got a friend who is very allergic to any products made with or from
NE> wheat, corn, and eggs. Right now, the only bread she can find is a very

From: MELISSA MIERAU Refer#: NONE
Subj: Gluten Free Bread *CR* Conf: (127) HOME COOKI

Hi there, I saw this recipe in the paper today and thought of how you took
care of people on special diets, I thought it might be of interest to you or
someone else out there!
It also had a blurb about Celiac Disease which is a condition in which the
lining of the small intestine is damaged by gluten (a protein found in wheat,
rye, triticale, barley and oats). This results in an inability of the body to
absorb nutrients which are necessaary to good health. It occurs in in
children and adults and if left untreated can cause severe anemia and
malnutrition.
I am sure that you probably know the above, but I had not heard of it and
thought that I would post it for other readers.
GLUTEN FREE BREAD

2 loaves

(Unfamiliar ingredients not availaboe in gorcery stores may be obtained in
health food stores).
INGREDIENTS:

4 1/2 C rice flour
1 1/2 c potato starch
1 1/2 c tapioca starch
1/4 c glutinous rice flour
6 Tbsp sugar
2 tsp salt
2 Tbsp baking powder(gluten free)
2 tsp guar gum
1 1/2 Tbsp instant yeast
4 ea eggs
1 3/4 c cottage cheese
2 c warmed milk
4 Tbsp oil

DIRECTIONS:

Mix and sift dry ingredients, except yeast. Add yeast. Mix cottage cheese,
milk, eggs, and oil in blender. Add blended mixture to dry ingredients and
mix well. You will not be able to knead the dough, but stir until consistency
between regular bread dough and a cakee dough is achieved.
Generously grease 2- 9 by 5 inch bread pans. Scrape batter into pans and
place in warrmed oven... (while mixing the batter turn oven to 150 to 200 F
and when pre-heatedd turn off). Place a pan of hot water in oven and
leave in during rising and baking.Let bread rise to top of pans (20-30
minutes). Remove from oven and preheat oven to 350 F. Cover pans with and
inverted breaad pan (which has a small hole punched in the base to allow
steam to escape. Bake for 40 minutes. Lid may be removed at the end of the
baking and the broiler used to brown the top of the loaf.
Remove from the pan, cool and slice. To store, place a piece of waxed
paper between slices and freeze.To make raisin bread, add 1/4 tsp cinnamon
and 2/3 C raisins to dry ingredients of each loaf. Adjust to taste.

This bread is not great for making sandwiches as because it tends to dry out.
But Fresh out of the oven this bread is wonderful. Slice the bread immediately
after it has cooled and layer the slices alternately with pieces of waxed
paper, then bread can be frozen to reetain its freshness and moisture. Take
out of freezer and microwave or toast as needed.

Source: Bill Shank
Printed in the Saskatoon Sun

From: ELIZABETH RODIER Refer#: NONE
Subj: Gluten Intolerance Conf: (181) InterCook

Public library has several recipe books. Full of Beans by Violet Currie &
Kay Spicer is one of the newer books (published in co-operation with the
Canadian Celiac Assoc.)

Most gluten-free bread recipes require xanthan gum including 3 recipes in
The Bread Machine Magic Book of Helpful Hints by Rehberg & Conway.

From: JANET MCCOY Refer#: NONE
Subj: Gluten Intolerance Conf: (181) InterCook

WW> Anyone have recipes that specifically excludes gluten from the
WW> ingredients--catering to people with gluten intolerance? Or could
WW> anyone suggest a list of substitutes to use instead of the common wheat
WW> flour, without spending alaot of money on specialty flours?

There are a number of recipes in "Among Friends" published by
Rotary International. ISBN 0-949845-50-9. If you can't get a
local bookstore to get it for you you might try writing
Among Friends
Att: c Watkins C.A.
R.I. Dist 536
P.O. Box 6127 Station "A"
Calgary T2P 1X5
(I'm not sure this address is still valid for ordering the
cookbook)

Additionally, I see you're from Hamilton. Could you try
contacting a Celiac Assoc. either there or in Toronto?
They would also be able to tell you where gluten-free mixes,
breads, etc. were available in your area. If they're not in the
phone book, a hospital or provincial home care should be able to
direct you to them.

* OLX 2.1 TD * DOS never says "EXCELLENT command or filename"...

[robert...@toen.com]

a8...@mindlink.bc.ca (A.J. Mackenzie) wrote:

NE> I've got a friend who is very allergic to any products made with or from
NE> wheat, corn, and eggs. Right now, the only bread she can find is a very

Your friend may want to look for the following: Violet Curry & Kay Spicer,
"Full of Beans" which is published in co-operation with the Canadian
Celiac Society. It is published by Mighton House, Campbellville,
Ontario, ISBN # 0-9695688-1-9. Here is an adapted version of their
wheat-free bread recipe.

MMMMM----- Recipe via Meal-Master (tm) v8.01

Title: Gluten Free Bread
Categories: Bakery, Breads
Yield: 1 loaf

1 ts Sugar
1/2 c Warm water
1 tb Dry yeast
1 c Water
2 tb Minute tapioca
2 c Whole bean flour
1/4 c Cornmeal
2 tb Cornstarch
2 ts Gluten-free baking powder
1 ts Salt
1 ts Poppy seeds

Spray a 8" X 4" loaf pan with non-stick coating. Coat inside with
cornmeal & set aside.

In a small bowl, dissolve the sugar in warm water. Sprinkle yeast
over top & set aside to proof. Stir well.

In a saucepan, combine 1 c water & tapioca. Bring to a boil & cook
for 1 to 2 mimutes, until thickened & clear.

In a mixing bowl, stir together bean flour, cornmeal, cornstarch,
baking powder & salt. Whisk together the tapioca & raised yeast.
Stir into dry ingredients. Beat until smooth & set aside for 10
minutes. Knead until soft & turn into prepared loaf pan. Sprinkle
with poppy seeds & bake 400F for 45 minutes or until the loaf tests
done.

Violet Currie & Kay Spicer, "Full of Beans"

MMMMM

Bean flour is a new product being promoted by the
Ontario Coloured Bean Growers of Ontario. If not
available to you, try white bean puree. Less fat is
required with bean flour than whole wheat flour for
pastry.

From: DEBBIE CARLSON Refer#: NONE
Subj: Gluten Free Bread *CR* Conf: (72) COOKING

-Begin Recipe Export- QBook version 1.00.14

Title: GENE'S BASIC RICE BREAD
Keywords: BREADS, BREAD MACHINE, LINDA, GLUTEN-FREE

"Gene Hill, who lives in Davis, California, bakes this
bread at least twice a week. He recommends trying it as a
toasted cheese sandwich. Grill it with thin slices of red
onion or bell pepper and cheese."

1 cup fresh gluten-free buttermilk
1/4 cup butter, melted
1 tsp. rice vinegar
1 1/2 tsp. salt
2 cups brown rice flour
1/3 cup potato starch flour
1/3 cup tapioca flour
1/4 cup sugar
3 1/2 tsp. xanthan gum
3 eggs
1/2 cup water (for Welbilt/DAK and Zoji
machines, add 2 Tbsp. more water)
1 1/2 Tbsp. active dry yeast

Place the buttermilk, melted butter, rice vinegar, and salt
in bread pan. Stir with a rubber spatula.

In a large bowl, combine all the dry ingredients except the
yeast. Mix well with a whisk.

In a separate bowl, combine the eggs and water; beat
lightly.

Place 1/2 of the dry ingredients in the bread pan. Add the
egg mixture. Add the remainder of the dry ingredients;
sprinkle the yeast on top. Select Light Crust setting and
press Start.

Observe the dough frequently during the kneading cycles.
If it does not appear to be mixing well, use a rubber
spatula to assist it occasionally.

After the baking cycle ends, remove bread from pan, place
on wire rack, and allow to cool 1 hour before slicing.

Variations: You can substitute olive oil for the butter.
Replace 1/4 to 1/2 cup of the rice flour with another
gluten-free flour, such as yellow or blue corn flour,
polenta meal, or soy flour. You can add at least 1/4 cup
grated cheddar cheese for a new flavor. Saute some onions
in the melted butter, allow them to cool, then add them and
your favorite herbs to create an onion/herb bread.

Optional bake cycle: Sweet bread, Rapid bake.

From: "Bread Machine Magic Book of Helpful Hints"
by Linda Rehberg and Lois Conway

Posted by: Debbie Carlson - Cooking
-End Recipe Export- Posted by: Debbie Carlson

* OLX 2.1 TD * Hey, wait, don't pick up that ph*{***********NO CARRIER