Gluten Free Bread Recipe --Basic Featherlight Rice Bread
Adapted from Bette Hagman's Basic Featherlight Rice Bread, from "The Gluten Free Gourmet Bakes Bread" p. 72, Henry Holt & Co., 1999.
Basic Featherlight Rice Bread
Featherlight Rice Flour Mix
2 1/4 tsp Xanthan Gum
1 1/2 tsp unflavored gelatin
1 1/2 tsp Egg Replacer
3/4 tsp salt
3 Tablespoons sugar
1/3 cup dry milk powder or milk substitute powder
2 1/4 tsp dry yeast granules
1 egg plus 2 egg whites
4 1/2 Tablespoons butter or margarine (cut into chunks)
3/4 tsp dough enhancer OR Vinegar
3 tsp honey or molasses
1 1/2 cups water (approximately)
Combine dry ingredients, blend well by hand, and set to one side.
In bowl of stand mixer, mix on low egg and egg whites, butter or margarine, vinegar or dough enhancer, and honey until well blended. Add 1 cup of 110 F degree water to egg mixture. Wait to add remainder until bread has started mixing; evaluate how much to add in small amounts as needed. Add Dry ingredients a little at a time. Dough should be the consistency of cake batter.
When consistency is correct, turn mixer to medium high and beat for 3 1/2 minutes.
For bread machine, add ingredients in order specified in manual once dough is right consistency. Use medium crust setting. Use water temperature specified in manual.
Spoon batter into greased and floured pan, cover, and let rise in a warm place. Give it 60 minutes for regular yeast, about 35 minutes for rapid rise yeast. When the dough has reached the top of the pan, bake in a preheated 400 degree oven. After 10 minutes, cover with aluminum foil. Total baking time is 50-60 minutes.
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