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
This recipe is for a bread machine. The bread has a crunchy crust, but a light, moist middle.
Provided by DANNO719
Categories Yeast Bread
Time 3h20m
Yield 12
Number Of Ingredients 8
Steps:
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 15 minutes.
- Place 1/2 cup of cooked rice in a two cup measuring cup. Add oil and enough warm water to equal 1 1/2 cups. Add this mixture to pan of bread machine. Add flour, sugar, salt and yeast. Select cycle; press Start.
Nutrition Facts : Calories 39.2 calories, Carbohydrate 5.4 g, Fat 1.8 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 0.3 g, Sodium 194.6 mg, Sugar 2.1 g
RICE BREAD
Make and share this Rice Bread recipe from Food.com.
Provided by Vino Girl
Categories Yeast Breads
Time 3h45m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 7
Steps:
- Combine 1 1/2 cups water and rice in a medium saucepan over medium-high heat; bring to a boil.
- Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
- Spoon rice into a large bowl; cool to room temperature.
- Stir in 1 1/4 cups warm water.
- Add 2 cups flour and yeast to rice mixture; stir well to combine.
- Cover with plastic wrap; let stand 1 hour (batter should become very bubbly and almost double in size).
- Add 2 cups flour and salt to batter; stir 1 minute with a wooden spoon or until well combined.
- Scrape dough onto a heavily floured surface; sprinkle dough with 1 cup flour.
- Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
- Divide dough in half.
- Working with 1 portion at a time (cover the remaining dough to keep from drying), roll each portion into a 14 x 7-inch rectangle on a lightly floured surface.
- Roll up each rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal.
- Place each roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray.
- Lightly coat the loaves with cooking spray; cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
- Preheat oven to 375°.
- Bake for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
- Cool in pans on wire racks.
Nutrition Facts : Calories 129.1, Fat 0.4, SaturatedFat 0.1, Sodium 195.4, Carbohydrate 27, Fiber 1.1, Sugar 0.1, Protein 3.7
EASY RICE BREAD
This bread is a little heavier than ordinary bread. But it is gluten-free and easy to make.
Provided by Lindsay Schott
Categories Bread Yeast Bread Recipes
Time 2h50m
Yield 12
Number Of Ingredients 13
Steps:
- To help insure success have all ingredients at room temperature before proceeding. Combine the white rice flour, brown rice flour, xanthan gum, and salt. Mix very well. The flours need to be completely combined.
- Combine the gelatin, sugar, egg replacer, milk powder, beaten eggs, vinegar and oil. Beat until well combined.
- Combine the flour mixture, egg mixture and yeast together and beat well. A standup mixture works best for this. Add tepid water to dough if mixture is to dry. The dough should be somewhere between a normal bread dough consistency and a batter.
- Pour into greased 9x5 inch bread pan and allow to rise in a warm, still place until doubled in bulk. Bake in a preheated oven at 325 degrees F (165 degrees C) until crust is a light to medium brown. Cool ten minutes in the pan, then to room temperature outside the pan before slicing.
Nutrition Facts : Calories 236.9 calories, Carbohydrate 39.8 g, Cholesterol 47.5 mg, Fat 5.5 g, Fiber 2.6 g, Protein 6.6 g, SaturatedFat 0.9 g, Sodium 362.4 mg, Sugar 5.9 g
WHITE RICE BREAD
If you like potato bread, you're sure to enjoy this soft moist specialty shared by Lorraine Dallmann from Thief River Falls, Minnesota.
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (about 1-1/2 pounds).
Number Of Ingredients 7
Steps:
- In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., Pat rice with paper towels until dry. Just before the final kneading (your machine may audibly signal this), add rice.
Nutrition Facts : Calories 102 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 159mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
WILD RICE BREAD
"Wild rice is abundant in our state, so I use it in many recipes," shares Dotty Egge of Pelican Rapids, Minnesota. "Combined with caraway, the wild rice lends and excellent flavor to this hearty bread."
Provided by Taste of Home
Time 3h10m
Yield 1 loaf, 16 slices (1-1/2 pounds).
Number Of Ingredients 9
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts :
BROWN RICE BREAD
I found this on allrecipes, and it is one of my favorite all-purpose bread machine recipes. A high-rising loaf with excellent texture, and the taste is very adaptable to whatever flavorings you may choose to add (sweet or savory). Whatever we can't eat while it's hot usually becomes either cinnamon toast or garlic cheese toast the next day. Prep time does not include cooking time for rice. Makes 1 1 1/2 lb loaf.
Provided by Muffin Goddess
Categories Yeast Breads
Time 3h10m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- If you don't have any leftover brown rice, prepare 1/3 cup of uncooked rice and allow to cool a bit.
- Place 1/2 cup cooked rice in a 2-cup measure.
- Add olive oil and enough warm water to make 1 1/2 cups total.
- Pour rice mixture into pan of bread machine, and add all other ingredients per manufacturer's recommended order.
- Set machine for Basic setting and desired crust color.
- Bake.
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- Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups flour and yeast to rice mixture; stir well to combine. Cover with plastic wrap; let stand 1 hour (batter should become very bubbly and almost double in size).
- Scrape dough onto a heavily floured surface; sprinkle dough with 1 cup flour. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
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