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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I am just beginning this journey but so far am having fun with it. I found this recipe on blog.. I didn't follow hers exactly because I substituted regular yeast for the instant she used. I also didn't have Olive oil so used canola. I am going to post what I did. It was quick and tasted pretty good. The kids gobbled it up which was the most important part. :) Ingredients:
1 cup fine brown rice flour |
1/2 cup tapioca starch |
2 tablespoons sugar |
2 teaspoons xanthan gum |
1 tablespoon yeast |
1/2 teaspoon salt |
3/4 cup water |
1 teaspoon cider vinegar |
2 tablespoons oil |
2 eggs |
2 -3 tablespoons sweet rice flour (for dusting pan or hands) |
Directions:
1. In a heavy mixer, combine water and sugar. Proof yeast then add the vinegar, oil, and eggs. Add the dry ingredient and then beat on medium/medium high speed for about 4 minutes.
2. Oil the bottom of a large jelly roll pan and dust with rice flour. I used my Pampered Chef large bar stone. Scrap dough onto oiled/dusted pan. The dough will seem rather loose . Then spread the dough on the pan as thinly as possible. You can tap wholes across the dough with a fork. I forgot to do this step and mine turned out fine. Place dough in a warm spot, allow to rest/rise for 45-60 minutes, or until double in height.
3. Preheat oven to 425F and bake for 10-15 minutes or until the top is slightly browned. The dough will rise quite a bit while baking but don't worry it quickly deflates as it cools. It will come out of the oven with a slight crust that will go away as the bread cools.
4. Allow the bread to cool 10-30 minutes before using. Just be careful if you remove it while it is still warm because it can tear easily. Cut into large pieces to use as a folded sandwich bread, or small to use it like regular sliced bread.
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