Gluten Free Potato Rice Bread Recipes

EASY GLUTEN-FREE RICE BREAD (NO POTATO, GUMS OR YEAST)

Steps:

• Preheat oven to 350 degrees Fahrenheit. Grease loaf pan and line with one strip of parchment paper, to make it easy to pull out/remove baked loaf.
• In large mixing bowl, combine dry ingredients: rice flour, psyllium husk powder, sweetener, gelatin, baking soda and sea salt.
• In medium bowl, combine liquid ingredients: warm water, fat of choice and egg whites. (If making sourdough version, use only 1-1/4 cups water, and sub in the remaining liquid [1/4 cup] with sauerkraut juice or whey.)
• Add liquid ingredients to dry ingredients and mix well. Electric beaters may be used. (Do not over-mix.) Roll dough into a giant jelly roll shape in bowl. Roll batter into prepared loaf pan, and shape the top with spatula or wetted fingers, so it's slightly mounded in the middle.
• Bake approximately 1 hour, until loaf is well risen, very golden brown and sounds a bit hollow when tapped on the bottom side.
• Allow to cool briefly in pan. Then slide knife along each end to free from pan, and lift up on parchment ends to pull loaf out. Allow to cool on wire rack before slicing.

GLUTEN-FREE POTATO RICE BREAD

Steps:

• Sift dry ingredients together and set aside.
• Heat the apple juice and water to 115 degrees, set aside.
• In large mixer bowl, beat eggs and oil together.
• Add apple juice and water.
• Slowly add dry ingredients at very low speed.
• One all ingredients are moist, beat at medium speed for 3 minutes--scraping bowl occasionally.
• Scrape dough together in bowl.
• Cover and put in warm place to rise for 1 hour.
• Beat again for 3 minutes at medium speed.
• Oil 4"x8" pans and coat with rice flour.
• Put dough in pans and let rise until double (about 30 minutes).
• Preheat oven to 375°.
• Bake about 30 minutes until loaves are golden and dough springs back to touch.

SUPER SOFT GLUTEN FREE POTATO BREAD RECIPE

Steps:

• Grease a standard 1-pound loaf pan and set it aside.
• Place the potatoes, milk, and eggs, in a blender, and blend on high speed just until smooth. Don't blend very long or you'll activate the starch too much and your mixture will become glue-like. Set the potato mixture aside.
• In the bowl of a stand mixer fitted with the paddle attachment, place the flour blend, xanthan gum, tapioca starch/flour, sugar, and instant yeast. Whisk to combine well. Add the salt, and whisk again to combine.
• Create a well in the center of the dry ingredients, and add the potato mixture, and the melted butter.
• Beat in a stand mixer fitted with the paddle attachment until well-combined. Continue to beat until the mixture begins to take on a whipped appearance, 3 to 4 minutes. The bread dough will be thick but soft.
• Transfer the dough to the prepared 1 pound loaf pan. Smooth the top into an even layer with a moistened spatula.
• Cover the loaf pan, and set in a warm, draft-free location to rise. Allow the dough to rise until about 150% of its original size.
• Yeast bread dough will rise more slowly in cooler, drier conditions, and faster in warmer, humid conditions. Be patient.
• Remove the cover on the risen dough, and spray the top with cooking oil spray until it glistens.
• Place the pan in the center of the preheated oven. Bake at 350°F for 45 minutes.
• Reduce the oven temperature to 325°F and continue to bake until the internal temperature of the bread is about 210°F on an instant read thermometer, the bread is golden brown all over, and the center feels firm when pressed with the tip of your finger. That should take about another 20 minutes, but may take longer. If the loaf doesn't feel firm enough but is becoming too brown, lower the oven temperature to 300°F for the remainder of the baking time.
• Remove the loaf in the baking pan from the oven and place it on a wire rack to cool for 10 minutes. Try the loaf out of the pan and onto the wire rack, and allow the bread to cool completely before slicing and serving.
• The loaf may sink a bit on the top and sides, since the bread is so moist and tender. As long as you allow it to cool completely, the bread will remain soft and fluffy inside, never compressed.