5 1/2 c  Brown rice flour (830 g)

    1/2 c  Garbanzo flour (70 g)

      1 tb Salt (16.5 g)

  2 2/3 c  Tepid water (635 ml)

      4 ts Active dry yeast (1/2 oz or

           -14 g)
    1/2 c  Warm water (120 ml)

      2 tb Honey (30 ml)

    1/4 c  Oil (60 ml)

    1/4 c  Methocel (28 g)

  The next two (also from Laurel's Kitchen Bread Book)
  use the previous recipe as a basis, with just a few
  changes.
  GARBANZO RICE BREAD
  This bread has a mellower flavor and keeps better than
  the plain Brown Rice Bread.
  Follow the mixing and rising instructions for Brown
  Rice Bread.  Use only two loaf pans and bake slightly
  longer, about 50 minutes to an hour.
  SOY-RAISIN RICE BREAD
  Denser, cakier, more filling, this bread adds variety
  and interest. The slice is golden in color and soft,
  almost like pound cake.
  6 cups brown rice flour (600 g) 2 tablespoons soy

  flour (7 g) 1 tablespoon salt (16.5 g) 2 2/3 cups
  tepid water (635 ml) 4 teaspoons active dry yeast (1/2
  oz or 14 g) 1/2 cup warm water (120 ml) 1/3 cup honey
  (80 ml) 1/4 cup oil (60 ml) 1/2 cup raisins (70 g) 1/4
  cup methocel (28 g)
  Mix and let rise like Brown Rice Bread, incorporating
  the soy flour into the first mixing and the raisins
  along with the honey.  Divide the dough into two
  loaves only, and bake cooler and longer, at 325 deg.F.
  for 50 to 60 minutes, or until done.
  Posted by Kyosho Connick. Reposted by Fred Peters.