Categories: Breads, Gluten-free 
      Yield: 2 loaves 
  
      3 c  Rice flour; divided 
      1 c  Brown rice flour 
    1/4 c  Dry milk powder 
      2 tb Minced onion flakes 
      2 tb Sugar 
      2 tb Chopped fresh rosemary; OR.. 
      2 ts -Dried rosemary 
      2 tb Chopped fresh thyme; OR... 
      2 ts -Dried thyme 
  1 1/2 ts Xanthan gum 
    1/4 oz Gluten-free quick rise yeast 
      1 ts Salt 
      3    Eggs 
      2 c  Sharp Cheddar cheese 
           -- (shredded) 
  1 3/4 c  Water 
      3 tb Vegetable oil 
  
  Combine 2 cups rice flour, brown rice flour, dry milk, onion, sugar, 
  rosemary, thyme, xanthan gum, yeast and salt in large bowl. 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.  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, or until golden brown on top.  Cool completely on wire 
  rack. 
   
  Each slice provides: 
  * 131 calories 
  * 5 g. protein 
  * 6 g. fat 
  * 15 g. carbohydrate 
  * 0 g. dietary fiber 
  * 38 mg. cholesterol 
  * 175 mg. sodium 
   
  Source: Basic Rice Recipes for those with allergies 
  Reprinted with permission from USA Rice Council 
  Electronic format courtesy of Karen Mintzias