RICE FLOUR BREAD
A Gluten-Free Bread Recipe
Provided by JenniBee
Time 1h
Number Of Ingredients 6
Steps:
- In a large mixing bowl, stir together the flour, baking powder, sugar, and salt.
- Fold in the eggs and melted butter. Stir until everything is incorporated.
- Transfer the batter to your loaf pan and preheat the oven to 375° Fahrenheit (190° Celsius).
- Bake for 45 minutes and allow the bread to cool in the pan for 10 minutes.
- Use a knife to loosen the bread from the pan and transfer to a wire rack. Allow it to finish cooling before slicing and serving.
Nutrition Facts : Calories 218 kcal, ServingSize 1 serving
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
QUICK AND EASY RICE FLOUR BREAD
Soft, fluffy bread that's ready for sandwiches, toasting and more? We're already fans of this homemade Rice Flour bread.
Provided by Club House
Categories Bread, Rolls, and Muffins,
Yield 14
Number Of Ingredients 10
Steps:
- Combine 1 cup (250 mL) Club House Rice Flour with Club House Potato Flour, sugar, yeast and salt. Heat milk, butter and vinegar until hot to touch, 125-130ºF (50-55ºC). Beat hot liquids into dry ingredients until smooth.
- Beat in egg and Club House Pure Vanilla Extract. Add remaining 1/2 cup (125 mL) Club House Rice Flour, mixing until smooth. Cover bowl, let stand 10 minutes.
- Stir down dough. Spread evenly into greased 8 x 4-inch (20 x 10 cm) loaf pan. Cover, let rise in warm moist place until doubled in size, 20 to 25 minutes.
- Bake at 375ºF (190ºC) for 25 to 30 minutes or until golden brown. Turn out onto rack to cool. Store in air-tight container or slice and freeze for longer storage.
- Helpful Hints:
- Use only yeast labeled "quick rise" for this fast bread.
- Either electric mixer or hand method may be used for mixing dough.
- Yeast action is very fast since there is no gluten to restrict rising.
- Bread does dry out quickly, so freeze bread when cooled to retain moistness. Slice before freezing.
- Best rising occurs in warm moist conditions; place bread in oven (off!) with pan of very hot water.
- When baking, place pan of hot water in oven to keep bread moist.
- Baked loaf has moist interior and a crisp crust with a few cracks on surface.
Nutrition Facts : Calories 120 Calories
MINNESOTA WILD RICE BREAD
Provided by Food Network
Time 1h32m
Yield 1 loaf
Number Of Ingredients 16
Steps:
- Bring water to a boil in a small saucepan. Add rice to boiling water and cover. Cook over very low heat until water is absorbed and rice is tender. Cool.
- Preheat oven to 375 degrees F.
- Stir yeast into 1/3 cup warm water and let stand 5 minutes. Stir together milk, butter, honey, salt and oats. Add cooled wild rice to milk mixture.
- Stir together rye flour, whole-wheat flour, bran and 3 1/2 cups of the unbleached flour, using a wooden spoon. Stir in milk and yeast mixture until soft dough forms. Add more of the unbleached flour as needed.
- Turn the dough out onto a floured board and knead until soft and elastic, about 10 minutes. Place dough in greased bowl and turn so that the top is greased. Let rise 2 hours. Punch dough and shape into two loaves. Place in 2 greased 9 1/2 by 5 1/2-inch pans. Let rise again, about 1 hour. Bake for 45 minutes. During last 15 minutes of baking, brush loaves with 1 beaten egg mixed with 1 tablespoon of water and sprinkle with sunflower seeds.
SWEET RICE FLOUR AND CHEESE BREAD
Provided by Aarón Sánchez
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Grind the cinnamon in a coffee grinder. Butter a 9 by 13-inch glass baking dish. In the bowl of an electric mixer, cream the butter and shortening. Add the sugar and whip until light and fluffy. Beat in 1 egg at a time. Sift the rice flour and baking powder into the mixture a little at a time. Stir in the cheese. Then add the batter to the buttered baking dish and cook for 20 to 25 minutes in 425 degree F oven until golden brown on the outside.
LIBERIAN RICE BREAD
I found this recipe on several websites and adapted it to my liking. It is a nice gluten-free alternative to bread.
Provided by mochome1
Categories Quick Breads
Time 45m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 7
Steps:
- Stir until thoroughly blended.
- Bake in a well-greased 8 x 12-inch rectangular or 9-inch round cake pan at 375' for 40 minutes.
- Test with a toothpick (when it comes out dry, bread is done).
Nutrition Facts : Calories 114.8, Fat 2.5, SaturatedFat 0.3, Sodium 122.7, Carbohydrate 20.6, Fiber 1.4, Sugar 3.8, Protein 3.4
BREAD MACHINE RICE BREAD
My husband and I chose not to eat wheat much, and we were given a bread machine for a wedding present. So we searched for a good rice bread recipe. I found this one. I have tried it a handful of times and each time it comes out very well. So I thought I'd share. This bread is very moist and dense. Like most rice breads it does not rise as much as wheat bread. So if you try it and it does not rise above half of the pan do not worry. This recipe was also a find because we had friends and family who were sensitive to wheat. I hope you enjoy!
Provided by beauty21585
Categories Yeast Breads
Time 3h15m
Yield 1 loaf, 10-15 serving(s)
Number Of Ingredients 11
Steps:
- 1. Put all wet ingredients right into the bread machine baking pan according to your bread machine manual. Liquids first.(I put them in in the order listed).
- 2. Once the wet ingredients are in the pan start with the dry ingredients. When putting the flour in try to spread the flour around so that it covers all of the liquids underneath.
- 3 Once the flour is spread, put in the yeast.
- 4 Use a Basic bread setting. Medium Crust color. Makes a 2lb loaf.
Nutrition Facts : Calories 210.2, Fat 7.5, SaturatedFat 1.4, Cholesterol 38.3, Sodium 252.9, Carbohydrate 31, Fiber 1.7, Sugar 2.7, Protein 4.7
RICE FLOUR BANANA BREAD (WHEAT FREE)
I always seem to have rice flour on hand (for Vietnamese and Thai food), and am always looking for ways to use it up. This recipe is from the incomparable Beatrice Ojakangas' "Great Whole Grain Breads" (Simon & Schuster, 1984,1993). The recipe calls for small loaf pans, probably to reduce the baking time. Might be possible to use a large pan, but I haven't tried.
Provided by fluffernutter
Categories Quick Breads
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F.
- In a large bowl, beat the butter and sugar until creamy.
- Beat in eggs, one at a time.
- Stir in buttermilk and lemon extract and mix well.
- Combine rice flour, baking powder, baking soda and salt and add to the butter mixture.
- Stir in bananas and coconut and mix well.
- Spoon the mixture into two greased mini loaf pans (5 1/2 by 3 inches).
- Bake 50 to 55 minutes, or until a wooden pick inserted into the center of the bread comes out clean.
- Cool in pans 2 minutes, then turn out and cool completely.
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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