Food allergy articles
An ARS recipe using rice flour for making bread has been newly adapted to home breadbaking machines. ARS scientists developed a recipe some 20 years ago for people with celiac disease, a wheat allergy. Now the researchers have revised the recipe to give the home baker a new choice among rice breads they can make with the countertop appliance. The machine automatically mixes, kneads and bakes the rice-flour dough, but must be assisted after the kneading cycle. The recipe calls for methyl cellulose, a food processing ingredient. Methyl cellulose traps bubbles given off by yeast, making the dough rise and giving the bread its light texture. The recipe also requires short- or medium-grain white or brown rice, sold at health food stores and Asian grocery markets. Home bakers can modify the flavor by substituting honey or brown sugar for table sugar, or by adding small amounts of spices, fruits or nuts. The recipe was developed by Maura Bean at the ARS Western Regional Research Center in Albany, Calif.
For copies of the recipe, write to Marcia Wood, USDA-ARS Information Staff, 800 Buchanan Street, Room 3014, Albany, CA.
