Help for Those Allergic to Wheat, Dairy Goods

Question: In the Aug. 4 You Asked About . . . column you ran a recipe for rice bread. I would like to use it because I’m allergic to wheat; however, the ingredients included an egg and non-fat dry milk powder. Do you have a similar recipe for people who are also allergic to dairy products?

Answer: Yes, this one is from “Tasty Rice Recipes . . . For Those With Allergies,” a pamphlet printed by the Rice Council. It calls for Methocel, which is available in some health food stores or may be purchased by mail in 8-ounce packages or larger from Ener-G-Foods, Inc., P.O. Box 84487, Seattle, Wash. 98124 or telephone (206) 767-6660.

RICE BREAD

1 package dry yeast

7/8 cup warm (105- to 115-degree) water

1 1/2 cups rice flour

1 teaspoon salt

2 tablespoons sugar

1 tablespoon Methocel

1 tablespoon oil, about

Dissolve yeast in 1/4 cup warm water. Allow to stand about 10 minutes.

Sift flour, salt, sugar and Methocel together in bowl. Combine dissolved yeast, remaining 5/8 cup warm water and oil in bowl. Gradually add 2/3 dry ingredients to liquid, mixing at slow speed.

When ingredients are blended, increase to medium speed. Mix 5 minutes, scraping bowl and beaters occasionally. With mixer running, slowly add half remaining flour mixture and beat well.

Turn off mixer, remove beaters and add remaining flour mixture. Mix as well as possible by hand. Dough will be quite stiff and sticky.

Transfer dough to wax paper coated with about 1 tablespoon oil and mold into loaf, no larger than 1/2 volume of 9x5-inch baking pan. Coat hands with oil if necessary.

Place in greased pan and let rise in warm place until doubled or approximately to top of pan, 1 to 1 1/2 hours. If quite warm, dough may rise in 30 minutes, so check occasionally.

Bake at 375 degrees 40 to 45 minutes or until browned. Remove from pan and cool on wire rack. Makes 1 loaf.

Note: Dough may also be shaped into desired size and shape rolls, no larger than half volume of baking pan. Bake rolls 30 to 35 minutes or until browned.

Q: I recently bought a dessert cookbook in which almost every recipe calls for unsalted butter. I’m wondering if this is because of the flavor it gives or the author’s personal choice. And what would happen if regular butter is used?

A: Unsalted butter “is more delicate in flavor and is preferred by many discriminating cooks,” according to Sylvia Rosenthal and Fran Shinagel, authors of “How Cooking Works” (Macmillan Publishing: 1981). They add that “Since salt can mask an off-flavor, some cooks feel that they are more assured of freshness when they buy unsalted butter.”

If substituting salted for unsalted butter in a recipe, you will need to decrease any other salt listed in the ingredients. For guidance in making the calculation, figure there is about half a teaspoon salt in a quarter pound of butter.

Address questions on food preparation to You Asked About . . ., Food Section, The Times, Times Mirror Square, Los Angeles 90053. Personal replies cannot be given.