2 hrs 30 mins
Max's Grandma's Note:
A tasty, slightly chewy bread that stays moist without being crumbly. Even my non-GF spouse likes it. This is my adaptation of a recipe from "Easy Bread Making for Special Diets."
My Private Note
8x4 loa ...
Units: US | Metric
- 868.28 ml white rice flour
- 158.51 ml potato flour (not potato starch)
- 236.59 ml tapioca starch
- 22.18 ml active dry yeast
- 1.23 ml vitamin C powder (from health food store)
- 9.85 ml salt
- 29.58 ml xanthan gum (yes, it's 2 T plus 2 tsp)
- 9.85 ml xanthan gum
- 473.18 ml apple juice
- 236.59 ml water
- 6 extra large eggs (should be 1/4 cup each, if not add water or another egg to total 1 1/2 cups)
- 59.14 ml oil (olive or canola)
- 1Sift dry ingredients together and set aside.
- 2Heat the apple juice and water to 115 degrees, set aside.
- 3In large mixer bowl, beat eggs and oil together.
- 4Add apple juice and water.
- 5Slowly add dry ingredients at very low speed.
- 6One all ingredients are moist, beat at medium speed for 3 minutes--scraping bowl occasionally.
- 7Scrape dough together in bowl.
- 8Cover and put in warm place to rise for 1 hour.
- 9Beat again for 3 minutes at medium speed.
- 10Oil 4"x8" pans and coat with rice flour.
- 11Put dough in pans and let rise until double (about 30 minutes).
- 12Preheat oven to 375°.
- 13Bake about 30 minutes until loaves are golden and dough springs back to touch.
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Nutritional Facts for Gluten-Free Potato Rice Bread
Serving Size: 1 (56 g)
Servings Per Recipe: 32
- Amount Per Serving
- % Daily Value
- Calories 118.1
- Calories from Fat 27
- Total Fat 3.1 g
- Saturated Fat 0.6 g
- Cholesterol 46.0 mg
- Sodium 163.3 mg
- Total Carbohydrate 19.3 g
- Dietary Fiber 0.7 g
- Sugars 1.9 g
- Protein 2.9 g
The following items or measurements are not included:
vitamin C powder