 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
|
Tired of seeing recipes for wheat free bread full of things like Xanthan Gum, other allergens and impossible to find flours I decided to make my own. You can find Glutinous Rice flour at any Asian market. THIS RECIPE REQUIRES A COVERED LOAF PAN. It will not come out otherwise - rice needs a lot of wet heat to activate. If you can not find one (try Ebay) use aluminum foil to cover it tightly. I'm serious - do not bother making this recipe unless you do will this. Ingredients:
1 1/2 cups brown rice flour |
1 1/4 cups rice flour |
1 cup glutinous-rice flour (aka sweet rice flour) |
1 teaspoon salt |
2 1/2 tablespoons sugar |
1 (7 g) package fast-rising active dry yeast |
1 egg |
filtered water |
Directions:
1. Make sure there is a rack in the middle position of the oven. Set the temperature dial to 200°F and heat up the oven.
2. Butter and flour (I use the white rice flour) the coverable loaf pan.
3. Dump all the ingredients in a bowl. Mix in the filtered water (carefully and slowly!) with a butter knife until all the flour is incorporated and the dough is the texture of soft ice cream. Make sure you have all the flour mixed together before adding the next step of water. It can go from dough to soup very fast! It usually takes a bit more than 1 1/4 cups for me.
4. Turn off the oven. Dump the dough into the loaf pan and leave it in the oven to rise for 1 hour.
5. Set the oven to anywhere between 350°F to 375°F depending on how you want your crust and bake it for 40 minutes with the lid ON.
6. Take the lid off and bake it for another 40 minutes.
7. Cool until yummy-warm.
|
|