- 2 Tbsp. sugar
- 1 1/2 x - two c. water saved from boiled potatoes or possibly water dry yeast
- 1 1/2 c. white rice flour
- 1/2 x - 1 tsp. salt
- 3/4 c. sweet rice flour (glutinous)
- 1 Tbsp. Sure-Jel *
- 1/2 c. potato starch flour
- 1 Tbsp. plus 1 tsp. quick-rise
- 1/2 c. potato flakes *
- 1/2 c. dry lowfat milk pwdr *
- 3 tsp xanthan gum *
- 2 Tbsp. vegetable oil
- 3 x Large eggs, slightly beaten or possibly egg substitute See Ingredient Source Below
- Notes:Save all the water when boiling potatoes. This water is then cooled slightly and refrigerated till ready to make Potato Bread. When ready to make Potato Bread, heat the potato water slightly in the microwave to take the refrigerateoff, before using. Use in place of water. If using quite a bit of salt in the water when cooking the potatoes, use the lesser amount in the Potato Bread recipe. When using regular dry yeast (not quick rise) use 1 1/2 Tbsp. for this recipe.
- by Sandra J. LeonardIt has been a real challenge learning to bake without the use of gluten. I am proud to say which it can be done with a bit of patience, a good attitude and a smiley face. Will not you try a few of my favorite gluten-free recipes for bread and rolls Come join me in my kitchen. Think which this is the one!...What one you ask The gluten-free bread which tastes really good, has a good texture and almost feels like real bread....which's what! It makes a delicious sandwich too.