[contains 2 recipes]


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Gluten-Free Cheese Bread
Categories: Bread
Yield: 1 Servings

3 c Stirred rice flour
1 tb Baking powder
1 c Shredded Cheddar Cheese
1/3 c Vegetable oil
1/3 c Sugar
1 ts Salt
1 2/3 c Milk
2 Eggs

In large bowl, stir together rice flour, sugar, baking powder and
salt. Stir in cheese, set aside.

In medium bowl, mix milk, oil and eggs until well blended. Add milk
mixture to dry ingredients; stir just until moistened. Pour batter
into greased and waxed paper lined 9 x 5 x 3" loaf pan. Cover with
plastic wrap. Refrigerate 1 hour.

Bake in 375 oven 45 minutes or until loaf is golden brown and
toothpick inserted in center comes out clean. Cool in pan 10
minutes. Remove; peel off waxed paper. Cool on rack. Makes 1 loaf.

Gluten-Free Fruit Bread: Increase sugar to 1/2 cup and substitute 1/4
cup raisins, chopped dried, pitted prunes or chopped dried apricots
for cheese.
From: Earl Shelsby Date: 01-13-96
Cooking

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Bran Bread
Categories: Bread, Gluten-free
Yield: 1 Servings

1 tb Dry yeast
3 Egg yolks
3 tb Honey
6 tb Soy flour, sifted
1/2 ts Salt
6 tb Wheat germ
3 Egg whites
1 c Lukewarm water
1 1/2 tb Oil
6 tb Brown rice flour
6 tb Skim milk powder
3/4 c Bran
1/2 c Raisins (optional)

Preheat oven to 375 Oil a 9 9 square pan. Sprinkle yeast over lukewarm
water. Let soak for 5 minutes. Beat egg yolks. Add oil and honey.
Combine with dissolved yeast. In a bowl combine brown rice flour,
sifted soy flour, skim milk powder, salt, bran and wheat germ. Add
raisins at this time if using them. Stir wet ingredients into dry
ones.

Beat egg whites until stiff but not dry. Gently fold them into
batter. Turn into prepared pan and leave in a warm place for 30
minutes. Bake bread in preheated oven for 20 minutes. Yield: 6-8
servings. From: Earl Shelsby Date: 01-13-96
Cooking

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