Gluten-Free Potato Rice Bread

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READY IN: 2hrs 30mins
SERVES: 32
UNITS: US

INGREDIENTS

Nutrition
  • 3 23
    cups white rice flour
  • 23
    cup potato flour (not potato starch)
  • 4 12
    teaspoons active dry yeast
  • 14
    teaspoon vitamin C powder (from health food store)
  • 2
    teaspoons salt
  • 2
    tablespoons xanthan gum (yes, it's 2 T plus 2 tsp)
  • 2
    teaspoons xanthan gum
  • 2
    cups apple juice
  • 1
    cup water
  • 6
    extra large eggs (should be 1/4 cup each, if not add water or another egg to total 1 1/2 cups)
  • 14
    cup oil (olive or canola)
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DIRECTIONS

  • Sift dry ingredients together and set aside.
  • Heat the apple juice and water to 115 degrees, set aside.
  • In large mixer bowl, beat eggs and oil together.
  • Add apple juice and water.
  • Slowly add dry ingredients at very low speed.
  • One all ingredients are moist, beat at medium speed for 3 minutes--scraping bowl occasionally.
  • Scrape dough together in bowl.
  • Cover and put in warm place to rise for 1 hour.
  • Beat again for 3 minutes at medium speed.
  • Oil 4"x8" pans and coat with rice flour.
  • Put dough in pans and let rise until double (about 30 minutes).
  • Preheat oven to 375°.
  • Bake about 30 minutes until loaves are golden and dough springs back to touch.
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