No Bull Rice Bread
- Ready In:
- 1hr 39mins
- 1 1⁄2 cups brown rice flour
- 1 1⁄4 cups rice flour
- 1 cup glutinous-rice flour (AKA Sweet Rice Flour)
- 1 teaspoon salt
- 2 1⁄2 tablespoons sugar
- 1 (7 g) package fast-rising active dry yeast
- 1 egg
- filtered water
- 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.
- Butter and flour (I use the white rice flour) the coverable loaf pan.
- 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.
- Turn off the oven. Dump the dough into the loaf pan and leave it in the oven to rise for 1 hour.
- 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.
- Take the lid off and bake it for another 40 minutes.
- Cool until yummy-warm.
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This recipe was delicious! I appreciated that it didn't call for a dozen exotic types of flour...it was very easy to pull together with the current contents of my cabinet. Like another reviewer, I also added two tablespoons of oil (olive oil, in my case). The flavor was just yeasty and nutty and sweet enough, with a dense yet soft texture and a nice crisp crust. I also do not have access to a covered loaf pan, so I wrapped mine with aluminum foil. Also, instead of oiling and flouring the pan, I just lined it with parchment paper for easy removal. Worked like a charm. We had ours alongside soup, spread with butter--my husband and I ate nearly the entire loaf in one evening! This recipe just might become a staple at our house...:)
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.<br/>Thanks anyway for a good gluten free idea!<br/>Made for Healthy Choices ABC.
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!
RECIPE SUBMITTED BY
Engineering Physics Student