1 ts Sugar

1 tb Yeast (1 envelope)

1/4 c Warm water

1 1/2 c Brown rice flour

1 1/2 c White rice flour

1 ts Salt

1 tb Xanthan gum (2 tb Certo?)

2/3 c Skim milk powder

1 1/4 c Warm water

1/4 c Margarine

3 Eggs

Note: General Hints on a previous page says 1 tsp Certo or 1/2 tsp xanthan gum can be used as a binding agent in baked recipes Dissolve sugar in warm water.
Sprinkle yeast over water.
Stir briefly.
Let sit for 10 minutes until foamy on top.
Mix dry ingredients together in a large bowl.
Melt margarine in 1 1/4 cup warm water.
Add this mixture to the softened yeast and in turn add this to the dry ingredients.
Beat well.
Add 3 eggs and beat well for 2 minutes.
Cover.
Let rise until double (1 1/2 hours).
Beat again for 3 minutes.
Pour into 9 x 5 inch greased loaf pan.
Let rise until dough reaches the top of the pan.
Bake at 400 F for 15 minutes, cover with foil if top is getting too brown.
Continue baking for about 45 minutes longer.
Remove from pan and leave unwrapped just until cool.
1/2 slice - 1 starch choice, no further nutrition information given

Source: A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1 Canadian Celiac Assoc.
6519B Mississauga Road, Mississauga, Ontario L5N 1A6 (416) 567-7195 (area code may have changed to 905 in 1993)

1 1/8 lb Flour

7 oz Sugar

1 pn Salt

1 ts Vanilla

1 ts Lemon juice

4 tb Rum

1 pn Cardomom (generous)

1 pn Mace (generous)

2 Eggs

4 1/2 oz Butter

4 1/2 oz Currants well drained

9 oz Sultanas

9 oz Almonds, finely chopped

3 1/2 oz Candied lemon peel

1 3/4 oz Butter for brushing

2 tb Powdered sugar for dusting

1 3/4 oz Beef drippings

9 oz Cottage cheese, well drained

Mix and sieve together the flour and baking powder onto a pastry board or cool slab.
Make a well in the center and pour in the sugar, vanilla, rum, lemon juice, and the eggs.
Draw in some flour from the sides of the well to mix with these and form a thick paste.
Add the cold butter, cut into small pieces, the finely chopped beef drippings, cottage cheese, currants, sultanas, nuts and candied peel.
Cover the fruits with more of the flour, and then starting from the middle, work all of it together quickly with your hands into a firm, smooth paste.
If it should stick, add a little more flour.
Form the mix into a long, oval shape, and then fold it over lengthwise to give it the traditional “stollen” shape.
Line a baking dish with greased waxed paper and place stollen on this. Preheat the oven for 5 minutes at 500F.
Then bake at a moderately hot over (375F) for 50-60 minutes.
As soon as the stollen comes out of the oven, brush with melted butter and dust thickly with powdered sugar.

2 c Flour

2 ts Baking powder

1 1/2 c Bran

2 oz Butter

1 c Milk

1 ts Curry powder

1 tb Treacle OR

1 tb Golden syrup

3/4 c Mashed bananas

3 tb Sweet condensed milk

1/2 ts Baking soda

Preheat oven to 350oF, prepare pans.
Sift flour & baking powder, stir in bran & make a well in the centre.
Melt the butter, curry pdr, treacle & condensed milk together.
Dissolve the soda in the milk & pour into the dry ingredients with the butter mixture & the bananas.
Stir until just combined.
Spoon into pans & bake for 15-20 mins or until well risen & golden.
Makes 16-18 muffins.
Microwave Instructions: Place paper muffin cases into a microwave-proof muffin tray.
Just over half fill each case.
Place on a microwave-proof rack & cook on high power for 2 1/2 to 3 mins or until no wet spots are visible.
Repeat with remaining mixture.
For microwave ovens without a rotating turntable, give tray a quarter turn halfway through cooking.