White Rice Bread Food
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
NO BULL RICE BREAD
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.
Provided by Eric D.
Categories Yeast Breads
Time 1h39m
Yield 1 loaf, 4-8 serving(s)
Number Of Ingredients 8
Steps:
- 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.
- Butter and flour (I use the white rice flour) the coverable loaf pan.
- 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.
- Turn off the oven. Dump the dough into the loaf pan and leave it in the oven to rise for 1 hour.
- 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.
- Take the lid off and bake it for another 40 minutes.
- Cool until yummy-warm.
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