This rice flour bread recipe uses brown and white rice flour. Be sure to thoroughly blend together all the dry ingredients, including the yeast, before adding on top of the wet ingredients. Gluten-free flours are very fine and need to be well blended before liquid is added to them.
Brown and White Rice Flour Bread
2 1/4 teaspoons Active Dry Yeast
2 1/4 cups White rice flour
1 cup Brown rice flour
2 1/2 teaspoons Xanthan gum
1 1/2 teaspoons Salt
1/2 cup Dry milk powder
3 tablespoons Sugar
1/4 cup Vegetable Oil
1 2/3 cups Water
1 teaspoon Cider vinegar
Bread Machine Method
Combine wet, room temperature ingredients; pour into baking pan.
All dry ingredients, including the yeast, should be thoroughly blended together before adding on top of the wet ingredients. Mixing them together in a bowl with a wire whisk or shaking them together in a gallon size, self-sealing plastic bag is suggested. Gluten-free flours are very fine and need to be well blended before liquid is added to them.
Select a NORMAL or BASIC cycle; start machine. For bread machines with a BAKE ONLY cycle, select the DOUGH cycle for mixing and rising. Press STOP when the cycle is complete; then select the BAKE ONLY cycle to complete the bread.
After the mixing action begins, help any unmixed ingredients into the dough with a rubber spatula, keeping to edges and top of batter to prevent interference with the kneading blade.
When the bake cycle is complete, remove the pan from the machine. Allow the bread to remain in the pan for approximately 10 minutes, then invert pan and shake gently to remove the bread. Cool upright on a rack before slicing.
In a mixing bowl, combine the wet, room temperature ingredients and mix well.
All dry ingredients, including the yeast, should be thoroughly blended together before adding to the wet ingredients. Mixing them together in a bowl with a wire whisk or shaking them together in a gallon size, self-sealing plastic bag is suggested. Gluten-free flours are very fine and need to be well blended before liquid is added to them.
With the mixer on a low speed, gradually add the dry ingredients to the wet until well blended. Beat about 10 minutes.
Pour batter into three 2 *- x 5-inch greased bread pans or one large loaf pan; allow to rise approximately 1 hour. Bake at 375 degrees F for 30 to 60 minutes respectively; use a toothpick to test for doneness.
When baking is complete, remove the pan from the oven and wait for 10 minutes before removing the bread from the pan. Cool on wire rack before slicing.
Source:© Copyright 2008 Red Star Yeast. All Rights Reserved.
I especially enjoy baking bread on the weekends and allowing the dough to slow ferment to bring out the flavor and nutritional properties of the bread.
Over the years, I've become enamored with grains.So you'll find me experimenting using different types of heritage and ancients grains.Sometimes it works; sometimes it doesn't, but it's all part of the experience.I invite you to join me on this bread-baking journey.
Latest posts by Cathy (see all)
- Milling Grains for Bread – Interview with Ron Nehrig: Part 2 - July 25, 2015
- Growing Good Bread- Interview with Ron Nehrig: Part 1 - July 23, 2015
- The Power of Bread #BreadBakingBabes - July 16, 2015