EASY GLUTEN-FREE RICE BREAD (NO POTATO, GUMS OR YEAST)
While most gluten-free breads combine rice flour with potato flours, this recipe is more allergy-friendly! Gluten-free Rice Bread makes wonderful sandwich bread or toast, great with or for any meal of the day, a versatile loaf that's easy to make. (Low oxalate and low salicylate.)
Provided by Megan
Categories Breakfast DInner lunch Side Dish Snack
Time 1h5m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 196 kcal, Carbohydrate 34 g, Protein 4 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 226 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
BROWN RICE BREAD: GLUTEN FREE
This bread is a staple in our house, it is not a sandwhich bread, but more of a bead you toast, fry, and cook with., Makes a great stuffing, pizza crust, and it makes a good hamburger bun as well. Recipe adapted from Barbara Emchs, a fellow celiac.
Provided by sillyyack2
Categories Yeast Breads
Time 1h
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 12
Steps:
- Bring all refrigerated ingredients to room temperature. Grease a 5 x 9-inch loaf pan.
- In the bowl of a stand mixer, combine eggs, oil, and lemon juice. In a large measuring cup, combine water, 1 tablespoon sugar, and yeast; let stand for 5 minutes, or until foamy. In a medium bowl, combine tapioca starch flour, brown rice flour, dry milk powder, xanthan gum, salt, flax seed, and 3 tablespoons sugar. Add yeast mixture to the egg mixture, then slowly add dry ingredients a little at a time until completely incorporated. Mix batter on high speed for 31/2 minutes, then pour into prepared pan.
- Cover bread with foil and place in a cold oven. Set a pan of hot water on a lower shelf underneath the bread. Leave for 10 minutes with oven door closed. (This will cause the tread to rise quickly.) Remove bread from oven (do not uncover) and place in a warm place in the kitchen.
- Preheat I oven to 400°F Bread will continue to rise as oven preheats.
- Uncover bread and bake for 10 minutes to brown the top. Cover bread with foil and continue to bake bread for 30 minutes. Turn bread out onto a cooling rack. When completely cooled, wrap tightly to maintain freshness for as long as possible.
- TIPS: If humidity is high, reduce the amount of water in the recipe to avoid over rising. Many gluten-free bakers experience the frustrating situation in which a beautiful loaf of bread deflates once removed from the oven. You will need to experiment a little to get just the right amount of water in your bread depending on the humidity in the air. If in question, use less water than the recipe calls for.
- You may use rapid rise yeast instead of regular yeast. If doing so, eliminate the cold oven rise method with a pan of hot water, follow yeast package directions instead for rise time.
- Hamburger Buns.
- Pour batter into English muffin rings, follow directions above. Bake for just 15 minutes. Once completely cooled these buns freeze well. Always serve buns warmed, otherwise they will be crumbly.
Nutrition Facts : Calories 199, Fat 6.6, SaturatedFat 1.2, Cholesterol 47.8, Sodium 250.9, Carbohydrate 28.5, Fiber 1.6, Sugar 7.9, Protein 6.5
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