This rice-flour bread is yummy-for-the-world. Rita says she got this gluten-free bread recipe from Noreen’s kitchen and “someone-else’s kitchen”—she can’t quite remember—and combined the recipes to get this amazing bread.
This is a great bread for breakfast and sandwiches. Something to note is the bread is best stored in the fridge in a plastic bag. Random fact: brown rice has a higher protein content than white rice flour.
Activate the yeast and mix into the dry ingredients. The bread has a cake-like consistency. Note the level of the bread dough/batter in the tin in the picture above.
And after an hour or so when it has risen and doubled in size.
This same recipe when baked in a large muffin tin, makes delicious homemade buns for hamburgers.
- 1 Tablespoon yeast
- 1 1/2 cup warm water or milk
- 1/4 cup sugar
- 2 cups rice flour
- 1 cup cassava flour (or oat flour)
- 1 teaspoon salt
- 2 eggs separated
- 1/4 cup melted butter (but olive oil is your best choice)
- 1 teaspoon apple cider vinegar
- 1 1/2 teaspoon guar gum
DirectionsMix the 1 Tablespoon yeast and 1 1/2 cup warm milk (or water) with 1/4 cup sugar in a medium bowl and let it froth.
In a separate bowl, mix the 2 cups rice flour, 1 cup cassava flour (or oat flour) and 1 teaspoon salt and make a well in the centre.
In a separate clean bowl, beat the 2 egg whites until soft peaks form.
In the bowl with the dry ingredients, pour in 1/4 cup melted butter or olive oil, 2 egg yolks and 1 teaspoon apple cider vinegar. Lightly mix. Add the 1 1/2 teaspoon guar gum.
Fold in the egg whites into the bread batter. The bread dough has the consistency of cake batter—however, don’t add any more flour to make it into a stiff dough. That is the way it is supposed to be.
Spoon the batter into a loaf tin, sprinkle sesame seeds, oats or any seed of your choice.
Leave to rise in a warm dry place for about an hour or until double in size.
Preheat oven at 180°C or 375°F. When the oven is hot, bake for 25-30 minutes. The bread is brown and when tapped sounds hollow.