Gluten-Free Potato Rice Bread |
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Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 4 |
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A tasty, slightly chewy bread that stays moist without being crumbly. Even my non-GF spouse likes it. This is my adaptation of a recipe from Easy Bread Making for Special Diets. Ingredients:
3 2/3 cups white rice flour |
2/3 cup potato flour (not potato starch) |
1 cup tapioca starch |
4 1/2 teaspoons active dry yeast |
1/4 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) |
1/4 cup oil (olive or canola) |
Directions:
1. Sift dry ingredients together and set aside.
2. Heat the apple juice and water to 115 degrees, set aside.
3. In large mixer bowl, beat eggs and oil together.
4. Add apple juice and water.
5. Slowly add dry ingredients at very low speed.
6. One all ingredients are moist, beat at medium speed for 3 minutes-scraping bowl occasionally.
7. Scrape dough together in bowl.
8. Cover and put in warm place to rise for 1 hour.
9. Beat again for 3 minutes at medium speed.
10. Oil 4 x8 pans and coat with rice flour.
11. Put dough in pans and let rise until double (about 30 minutes).
12. Preheat oven to 375°.
13. Bake about 30 minutes until loaves are golden and dough springs back to touch.
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