Title: Herb Cheese Bread
Categories: Breads, Gluten-free
Yield: 2 loaves
3 c Rice flour; divided
1 c Brown rice flour
1/4 c Dry milk powder
2 tb Minced onion flakes
2 tb Sugar
2 tb Chopped fresh rosemary -OR-
2 ts Dried rosemary
2 tb Chopped fresh thyme -OR-
2 ts Dried thyme
1 1/2 ts Xanthan gum
1/4 oz Gluten-free quick rise yeast
1 ts Salt
3 Eggs
2 c Sharp Cheddar cheese
-- (shredded)
1 3/4 c Water
3 tb Vegetable oil
Combine 2 cups rice flour, brown rice flour, dry milk, onion, sugar,
rosemary, thyme, xanthan gum, yeast and salt in large bowl. Combine
eggs, cheese, water and oil in medium bowl mix well. Pour mixture
into dry ingredients; stir until well blended. Stir in remaining cup
rice flour to make stiff dough. Cover bowl; let rest 10 minutes.
Turn onto floured surface; knead 5 minutes, using only as much extra
flour as needed to keep dough from sticking. Divide dough into 2
equal pieces. Shape each piece into one loaf. Place in lightly
greased loaf pans. Let rise in warm place 40 minutes[. Bake at
400 F for 40 minutes?], or until golden brown on top. Cool
completely on wire rack.
Each slice provides:
* 131 calories
* 5 g protein
* 6 g fat
* 15 g carbohydrate
* 0 g dietary fiber
* 38 mg cholesterol
* 175 mg sodium
Source: Basic Rice Recipes for those with allergies
Reprinted with permission from USA Rice Council
