SOFT, FLUFFY BROWN RICE BREAD (GLUTEN-FREE, DAIRY-FREE)
This soft and fluffy brown rice bread is simple to make, and is great for making sandwiches, or toasting and spreading with butter and jam. Made with brown rice flour for extra fiber, this easy yeast bread is totally gluten-free and dairy-free too.
Provided by Felicia Lim
Categories Bread
Time 1h40m
Number Of Ingredients 10
Steps:
- Grease an 8″x4″ metal loaf pan.
- In a large mixing bowl, whisk the brown rice flour, psyllium husk powder, instant yeast, sugar, baking powder, xanthan gum, and salt together.
- Add the warm water, sunflower oil, and eggs to the dry ingredients and mix well to get a wet and shaggy dough (the dough is supposed to be shaggy, so don't worry).
- Transfer the dough to the greased loaf pan and smooth out the top with a spatula.
- Cover the dough pan with a kitchen towel and let the dough rise approximately 30 to 40 minutes in a warm, draft-free place until it has almost doubled in size. (Tip: I like to place the loaf pan in my microwave with the power off - it creates the perfect draft-free and warm environment for rising dough).
- During the last 10 minutes of the dough rising, preheat oven to 350F and adjust the oven rack to the middle position.
- Bake the dough for 40 to 50 minutes until bread has turned dark brown on top and the loaf sounds hollow when tapped. Remove loaf from the oven.
- Let the loaf cool for 10 minutes in the loaf pan, before removing and letting it cool completely on the wire rack. Use a serrated bread knife to slice once the loaf has completely cooled.
Nutrition Facts : ServingSize 1 slice, Calories 110 calories, Sugar 2.1 g, Sodium 119.4 mg, Fat 5.9 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 13.5 g, Fiber 2.1 g, Protein 2.4 g, Cholesterol 31 mg
PUFFED MILLET AND BROWN RICE TREATS
The nutty flavor and varied textures of chewy puffed millet, crunchy brown rice and a touch of honey come together with a little marshmallow for a more complex version of your standard rice cereal treat.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 15 treats
Number Of Ingredients 7
Steps:
- Line a 9-inch by 13-inch pan with foil, leaving a 2-inch overhang on two sides. Lightly coat the foil and a wooden spoon with cooking spray.
- Melt the butter in a medium saucepan over medium heat. Add the marshmallows, honey, vanilla and salt. Stir with the prepared wooden spoon until the marshmallows have completely melted, 4 to 5 minutes. Add the rice cereal and puffed millet and stir until the mixture is fully combined. Transfer the mixture to the prepared pan and press into an even layer. Let sit at room temperature until firm, about 20 minutes.
- Using the overhanging foil as handles, lift the treats out of the pan and invert onto a cutting board. Cut into 15 pieces. The treats can be refrigerated in an airtight container for up to a week. Let sit at room temperature for 30 minutes before serving for a gooier texture.
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