Description
This bread is a little heavier than ordinary bread. But it is gluten-free and easy to make.
Ingredients
- 2 ¼ cups white rice flour
- 1 cup brown rice flour
- 2 ½ teaspoons xanthan gum
- 1 teaspoon unflavored gelatin
- 3 tablespoons superfine sugar
- 1 ½ teaspoons salt
- 1 tablespoon egg substitute
- ½ cup dry milk powder
- 2 ¼ teaspoons active dry yeast
- 3 eggs
- 1 teaspoon cider vinegar
- 3 tablespoons walnut oil
- ½ cup warm water (110 degrees F/45 degrees C)
Instructions
- 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 9×5 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.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 2 hrs 50 mins
Servings: 12