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.