Gluten-Free Rice Bread

    Gluten-Free Rice Bread

    (17)
    8saves
    3hours20min


    18 people made this

    An easy to make gluten-free bread with a texture very similar to denser wholemeal bread. Especially good toasted with butter.

    Ingredients
    Serves: 12 

    • 2 1/4 cups (280g) white rice flour
    • 1 cup (125g) brown rice flour
    • 2 1/2 teaspoons xanthan gum
    • 1 teaspoon gelatine
    • 3 tablespoons caster sugar
    • 1 1/2 teaspoons salt
    • 1 tablespoon egg replacer
    • 1/2 cup (60g) powdered milk
    • 2 1/4 teaspoons dry yeast
    • 3 eggs
    • 1 teaspoon cider vinegar
    • 3 tablespoons walnut oil
    • 125ml warm water (45 degrees C)

    Directions
    Preparation:20min  ›  Cook:1hour  ›  Extra time:2hours proofing  ›  Ready in:3hours20min 

    1. To help ensure 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.
    2. Combine the gelatine, sugar, egg replacer, powdered milk, beaten eggs, vinegar and oil. Beat until well combined.
    3. Combine the flour mixture, egg mixture and yeast together and beat well. A stand mixer works best for this. Add warm water to dough if mixture is too dry. The dough should be somewhere between a normal bread dough consistency and a batter.
    4. Pour into greased 23cm x 13cm loaf pan and allow to rise in a warm, still place until doubled in bulk. Bake in a preheated oven at 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.
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    Reviews and Ratings
    Global Ratings:
    (17)

    Reviews in English (17)

    NicholasTulloch
    0

    - Rated on  -  04 Aug 2015

    by
    110

    For gluten-free bread, this is 5 stars all the way...with some changes. The mix was too dry for me too, I added at least an extra cup of water. I left out the milk powder as we can't have it, worked fine. I baked it 325 degrees in my convection oven for 45 minutes and it was perfect. Even after cooling it's great, with a texture very similar to heavier whole wheat bread, which I love. I am thrilled to have this recipe. Thanks!!!  -  25 Jun 2008  (Review from Allrecipes USA and Canada)

    by
    67

    This was a great recipe for gluten free bread. I did take other people's suggestions. I soaked the rice flour in the liquid for 20 minutes, no dry milk and 4 eggs instead of the egg substitute. Rising takes a good amount of time. But everyone loved it here. Tastes great toasted with clarified Butter. Good for Nomad Genotype dieters.  -  23 Feb 2009  (Review from Allrecipes USA and Canada)

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