Total Time
1hr 39mins
Prep 20 mins
Cook 1 hr 19 mins

Tired of seeing recipes for wheat free bread full of things like Xanthan Gum, other allergens and impossible to find flours I decided to make my own. You can find Glutinous Rice flour at any Asian market. THIS RECIPE REQUIRES A COVERED LOAF PAN. It will not come out otherwise - rice needs a lot of wet heat to "activate." If you can not find one (try Ebay) use aluminum foil to cover it tightly. I'm serious - do not bother making this recipe unless you do will this.

Ingredients Nutrition

Directions

  1. Make sure there is a rack in the middle position of the oven. Set the temperature dial to 200°F and heat up the oven.
  2. Butter and flour (I use the white rice flour) the coverable loaf pan.
  3. Dump all the ingredients in a bowl. Mix in the filtered water (carefully and slowly!) with a butter knife until all the flour is incorporated and the dough is the texture of soft ice cream. Make sure you have all the flour mixed together before adding the next step of water. It can go from dough to soup very fast! It usually takes a bit more than 1 1/4 cups for me.
  4. Turn off the oven. Dump the dough into the loaf pan and leave it in the oven to rise for 1 hour.
  5. Set the oven to anywhere between 350°F to 375°F depending on how you want your crust and bake it for 40 minutes with the lid ON.
  6. Take the lid off and bake it for another 40 minutes.
  7. Cool until yummy-warm.
Most Helpful

I won't give this any stars because I suspect that something must have gone wrong. I followed the recipe to the letter, but it turned out a mess of wet crumbles within a rock hard crust. Maybe I should have used some oil like the other chef did. This still is an attractive recipe because it's so simple, and as evidently it turned out for two persons, I'll give it another try. If it works then, I'll return and re-review and add stars, otherwise I'll leave the review as is.
Thanks anyway for a good gluten free idea!
Made for Healthy Choices ABC.

Mia in Germany February 07, 2011

I had my doubts about this recipe when I saw it, but decided to give it a try. I was very pleasantly surprised! The flavor was excellent, the texture was good, and of course if was dense and somewhat heavy but not unusual at all for gf bread. I had to use aluminum foil over my bread pan as I don't have a covered loaf. I put it into a big ziploc when it was cool and it lasted for days really well. I did only one thing different from the recipe- I couldn't bear to add no fat to the recipe at all so I put in two tablespoons of canola oil. I loved the simplicity and ease of this recipe and will make again. Thanks for sharing!

kacantu1 April 18, 2008