Rice Bread

Rice Flour Bread

Ingredients

  • 2¼ tsp active dry yeast
  • 1/3 c lukewarm water
  • 2¼ c white rice flour
  • 1 c brown rice flour
  • 2½ tsp xanthan gum
  • 1 Tbsp cornstarch
  • 1½ tsp salt
  • ½ c dry milk powder (I use either goat's milk powder or pea protein powder instead)
  • 3 Tbsp sugar
  • 2 eggs (for egg substitutes, go to vegansociety.com)
  • ¼ c olive oil
  • 1½ c water
  • 1 tsp cider vinegar

Preparation

  1. In a smallish bowl, mix yeast with 1/3 c lukewarm water (do the baby's bottle test on your wrist) and let sit until mixture is creamy.
  2. In a mixing bowl, blend with a wire whisk all dry ingredients thoroughly. Apparently the fine Gluten-free flours must be well blended before liquid is added to them.
  3. In another mixing bowl, mix the wet room temperature ingredients well. Stir in the proofed yeast.
  4. Stirring as you pour, gradually add the dry ingredients to the wet until well blended. Beat about 10 minutes.
  5. Pour batter into two greased loaf pans (fill no higher than half way). Cover with plastic (I use those elasticized things that look like shower hats) and allow to rise to double - approximately 1 hour.
  6. Preheat oven to 220C. When bread goes in oven, immediately turn down to 190C and bake for 30 to 40 minutes; use a caketester to test for doneness. When it is done, wait for 10 minutes before removing the bread from the pans. Cool on a wire rack before slicing.

Courtesy of Etherwork.net

For more about gluten free cooking, please visit Ellen's kitchen