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    You are in: Home / Recipes / Brown Rice Bread: Gluten Free Recipe
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    Brown Rice Bread: Gluten Free

    Average Rating:

    3 Total Reviews

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    • on March 08, 2009

      This is a ten star recipe, thanks for sharing! We are casein free so I used about a cup and 1/4 of cashew paste (leftover from making cashew milk) with a seperate 1/2 cup of warm water to bloom the yeast. I cut the yeast back to 1 tablespoon (candida scares me) used 1 cup of arrowroot to replace 1 of the cups of tapioca (tapioca binds with and removes calcium) and raw apple cider vinegar instead of the lemon juice. I baked it in an 8 inch cake pan because I was using it for stuffing. It turned out extremely well. The texture is like a really good sour dough bread and the taste is divine. I will use this recipe for foccocia, stuffing and subs from now on. Thanks again.

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    • on February 13, 2013

      Really good bread. Added some cranberries to recipe. I will make it again.

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    • on June 05, 2012

      I am so glad that I came across this recipe! I have NEVER baked bread before and this came out absolutely wonderfully! I will share this recipe with all of my gluten-free friends and try a few flavored variations :)

      THANK YOU!

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    Nutritional Facts for Brown Rice Bread: Gluten Free

    Serving Size: 1 (82 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 198.9
    Calories from Fat 59
    Total Fat 6.6 g
    Saturated Fat 1.1 g
    Cholesterol 47.8 mg
    Sodium 250.8 mg
    Total Carbohydrate 28.5 g
    Dietary Fiber 1.6 g
    Sugars 7.9 g
    Protein 6.4 g

    The following items or measurements are not included:

    tapioca flour

    xanthan gum


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