"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Gluten Free Rice & Corn Masa Bread Recipe

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This recipe for Gluten Free Rice & Corn Masa Bread, by , is from Krazy Koyle's Kookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Christine Chesley


1 Tbsp. active dry yeast
1 tsp. sugar
1/2 c. warm water

1/4 c. sugar or Splenda
1 1/2 tsp. salt
1/3 c. non fat dry milk powder
3 1/2 tsp Xanthan Gum
1 1/2 c. brown or white rice flour
1 1/2 c. Masa corn flour
1/4 c. oil or Land O Lakes spread
2 eggs or 4 egg whites
1 1/4 c. water

In a 2 cup measuring cup add 1/2 cup warm water, sugar and yeast. Stir to soften yeast and dissolve sugar.

Add all other ingredients in the bowl of a heavy duty mixer bowl like a Bosch.
When the yeast has risen to the top of the measuring cup add it to the mixing bowl.
Mix with wire beaters, not bread dough hook for 3 full minutes. scrape the sides of the mixer bowl several times. Let the dough raise in the mixer bowl for 1 hour.
Mix it down in the mixer bowl for 3 full minutes.
Scrape dough into a bread pan.
Let the dough raise in the bread pan for 30 minutes
Bake in a hot oven 375 degrees for 15 minutes, cover with foil and bake for 70 more minutes

Number Of Servings:
Number Of Servings:
20 slices
Preparation Time:
Preparation Time:
3 3/4 hours




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