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Herb Cheese Bread: Date Added: 29 Jul 2011
Listed in: Gluten Free

3 cups rice flour, divided
1 cup brown rice flour
1/4 cup dry milk powder
2 tablespoons minced onion flakes
2 tablespoons sugar
2 tablespoons chopped fresh rosemary, or 2 teaspoons dried
2 tablespoons chopped fresh thyme, or 2 teaspoons dried
1 1/2 teaspoons xanthan gum
1 1/4-ounce package gluten-free quick rise yeast
1 teaspoon salt
3 eggs
2 cups shredded sharp Cheddar cheese
1 3/4 cups water
3 tablespoons vegetable oil

Cooking Instructions

Servings: Makes 2 loaves

1. Combine 2 cups rice flour, brown rice flour, dry milk, onion, sugar, rosemary, thyme, xanthan gum, yeast and salt in large bowl.
2. 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.
3. 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 375 degrees 40 minutes, or until golden brown on top. Cool completely on wire rack.

Recipe used with permission by the USA Rice Federation. For more information about rice, visit

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