Ingredients

• 2 Eggs large
• 1-1/4 cups Water +1/2
• 1 cup Brown Rice Flour or Organic Brown Rice Flour
• 2/3 cup Non-Fat Dry Milk Powder
• 1 Tbsp Active Dry Yeast
• 2 cups White Rice Flour or Organic White Rice Flour
• 1-1/2 tsp Sea Salt
• 1/4 cup Sugar + 2 tsp
• 1/4 cup vegetable shortening
• 3-1/2 tsp Xanthan Gum

Instructions

1. Grease 2 small or 1 large bread pan, set aside.
   
   
   
   In a 2-cup bowl, measure 1/2 cup warm tap water (100°-110°F), add 2 teaspoons of sugar and 1 tablespoon of dry active yeast. Allow mixture to dissolve and proof (approximately 5-8 minutes). Yeast mixture should foam and almost fill a 2-cup bowl.
   
   
   
   In a small saucepan, over medium heat measure 1-1/4 cups water, add vegetable shortening; stir to dissolve. Remove from heat and allow mixture to cool to lukewarm.
   
   
   
   In a large mixing bowl combine the flours, sugar, xanthan gum, dry milk powder and salt. Blend well. Add yeast mixture to flour mixture. Blend well. Add shortening/water mixture. Blend well.
   
   
   
   Using a heavy-duty hand mixer, add 2 large eggs and mix at highest speed for 2 minutes.
   
   
   
   Pour dough into a lightly oiled bowl and turn to coat. Let rise in a warm place until doubled in bulk (approximately 1 to 1-1/2 hours). Return dough to mixing bowl. Beat 3 minutes on high.
   
   
   
   Pour dough into prepared bread pan(s). Let rise until dough is slightly above top of pan(s).
   
   
   
   Preheat oven to 400°F. Place bread pan(s) in center rack of oven and bake for 10 minutes. Place foil over bread and bake an additional 50 minutes (slightly less if making 2 small loaves).
   
   
   
   Note: If you wish use all white rice flour. Measure ingredients very carefully. The dough appears more like cookie batter, rather than bread dough, so don't be alarmed.
   
   
   
   Yield: 2 small loaves or 1 large loaf
   
   Recipe courtesy of GIG Cookbook
   
   
   
   
   
   Makes 1 loaf (13 slices).