Gluten Free Rice Bread Recipes

THE BEST GLUTEN FREE BREAD RECIPE EVER!

Steps:

• In a small bowl, combine warm milk, sugar and yeast. Stir and dissolve the yeast and allow the yeast mixture to sit for 10 minutes.
• In a large mixer bowl that attaches to a stand up mixer, combine the gluten free all purpose flour and salt and turn the mixer on low and for a few seconds to blend.
• Add the yeast mixture to the flour and blend on low for 30 seconds.
• Add in butter and eggs and blend on low scraping the sides as needed. Blend until dough is well blended, about 30 seconds.
• Turn the mixer on high and beat for 3 minutes or until the batter becomes smooth.
• Cover the bowl with a towel and allow the dough to rise in a warm place for an hour. I heated my oven up to 100ºF and then turned the oven off and placed it in the oven for an hour.
• Grease a 8×4 or a 9×5″ bread pan with coconut oil or butter. Stir the dough after it has rose for an hour and gently place it into the prepared bread pan.
• Cover with a piece of greased plastic wrap and loosely lay it on top and allow the bread to rise in a warm place for another 20-30 minutes or until the loaf rises just to the top of the loaf pan.
• Preheat the oven to 350ºF and bake the bread for 40-50 minutes. The bread will be golden brown on top and have a hard shell.
• Remove from pan and completely cool before slicing into it. Once cool, slice and enjoy!

BROWN RICE BREAD: GLUTEN FREE

Steps:

• Bring all refrigerated ingredients to room temperature. Grease a 5 x 9-inch loaf pan.
• In the bowl of a stand mixer, combine eggs, oil, and lemon juice. In a large measuring cup, combine water, 1 tablespoon sugar, and yeast; let stand for 5 minutes, or until foamy. In a medium bowl, combine tapioca starch flour, brown rice flour, dry milk powder, xanthan gum, salt, flax seed, and 3 tablespoons sugar. Add yeast mixture to the egg mixture, then slowly add dry ingredients a little at a time until completely incorporated. Mix batter on high speed for 31/2 minutes, then pour into prepared pan.
• Cover bread with foil and place in a cold oven. Set a pan of hot water on a lower shelf underneath the bread. Leave for 10 minutes with oven door closed. (This will cause the tread to rise quickly.) Remove bread from oven (do not uncover) and place in a warm place in the kitchen.
• Preheat I oven to 400°F Bread will continue to rise as oven preheats.
• Uncover bread and bake for 10 minutes to brown the top. Cover bread with foil and continue to bake bread for 30 minutes. Turn bread out onto a cooling rack. When completely cooled, wrap tightly to maintain freshness for as long as possible.
• TIPS: If humidity is high, reduce the amount of water in the recipe to avoid over rising. Many gluten-free bakers experience the frustrating situation in which a beautiful loaf of bread deflates once removed from the oven. You will need to experiment a little to get just the right amount of water in your bread depending on the humidity in the air. If in question, use less water than the recipe calls for.
• You may use rapid rise yeast instead of regular yeast. If doing so, eliminate the cold oven rise method with a pan of hot water, follow yeast package directions instead for rise time.
• Hamburger Buns.
• Pour batter into English muffin rings, follow directions above. Bake for just 15 minutes. Once completely cooled these buns freeze well. Always serve buns warmed, otherwise they will be crumbly.

EASY GLUTEN-FREE RICE BREAD (NO POTATO, GUMS OR YEAST)

Steps:

• Preheat oven to 350 degrees Fahrenheit. Grease loaf pan and line with one strip of parchment paper, to make it easy to pull out/remove baked loaf.
• In large mixing bowl, combine dry ingredients: rice flour, psyllium husk powder, sweetener, gelatin, baking soda and sea salt.
• In medium bowl, combine liquid ingredients: warm water, fat of choice and egg whites. (If making sourdough version, use only 1-1/4 cups water, and sub in the remaining liquid [1/4 cup] with sauerkraut juice or whey.)
• Add liquid ingredients to dry ingredients and mix well. Electric beaters may be used. (Do not over-mix.) Roll dough into a giant jelly roll shape in bowl. Roll batter into prepared loaf pan, and shape the top with spatula or wetted fingers, so it's slightly mounded in the middle.
• Bake approximately 1 hour, until loaf is well risen, very golden brown and sounds a bit hollow when tapped on the bottom side.
• Allow to cool briefly in pan. Then slide knife along each end to free from pan, and lift up on parchment ends to pull loaf out. Allow to cool on wire rack before slicing.

WHOLEMEAL GLUTEN FREE BREAD RECIPE - VERSION 1 (ORIGINAL)

Steps:

• Mix together the dry ingredients (flours, oat, flax, psyllium husk, salt, bicarbonate of soda, milk powder and yeast) in an airtight container and shake vigorously to blend.
• Very lightly grease the inside of the bread tin(s) using either a little butter or oil, base line the tin with a piece of baking paper (cut to size) and then gently coat the sides of the tin with a light dusting of brown rice flour/buckwheat flour/sorghum flour (put a teaspoon of flour in the tin and gently turn from side to side until coated. Tip out any excess).
• In a large bowl, lightly beat together the eggs, oil, honey and lemon juice to combine.
• Add the warm water and briefly whisk through to mix with the other wet ingredients. It will foam slightly, but this is fine.
• Whilst the liquid is still warm, add the dry ingredients and beat with a silicone/wooden spoon/spatula until well blended.
• Place the bowl to one side and leave to sit for 3 to 5 minutes to enable the flours to absorb the liquid, before thoroughly beating again. You should now have a dough 'batter' that resembles very thick porridge.
• Transfer the batter into the tin(s) and using the back of a spoon (dipped in cold water), smooth the top(s).
• Place the tins in a warm place to rise for about 30-40 minutes (if proving at room temperature, the dough will require up to an hour to rise) - I place the tins on a folded tea towel in the oven at about 70C for a perfect prove (the bread should rise approx 3 to 4 cm above the tin with a gently rounded top).
• Pre-heat the oven to 180 C/350 F/Gas 4. When the dough has risen, bake for about 25 minutes (small loaf) to 40 minutes (large loaf) until nicely browned.
• Remove from the oven and take out of the tins (you may need to gently release the sides using a spatula or flat knife) and leave to cool on a wire rack.
• As with all bread, this loaf is easiest to cut when left to cool completely, although (unlike most gluten free bread) it tastes totally delicious when still warm.
• Wrap in clingfilm or put in a sealable bag to store and keep fresh. Store at room temperature if possible.

SOFT, FLUFFY BROWN RICE BREAD (GLUTEN-FREE, DAIRY-FREE)

Steps:

• Grease an 8″x4″ metal loaf pan.
• In a large mixing bowl, whisk the brown rice flour, psyllium husk powder, instant yeast, sugar, baking powder, xanthan gum, and salt together.
• Add the warm water, sunflower oil, and eggs to the dry ingredients and mix well to get a wet and shaggy dough (the dough is supposed to be shaggy, so don't worry).
• Transfer the dough to the greased loaf pan and smooth out the top with a spatula.
• Cover the dough pan with a kitchen towel and let the dough rise approximately 30 to 40 minutes in a warm, draft-free place until it has almost doubled in size. (Tip: I like to place the loaf pan in my microwave with the power off - it creates the perfect draft-free and warm environment for rising dough).
• During the last 10 minutes of the dough rising, preheat oven to 350F and adjust the oven rack to the middle position.
• Bake the dough for 40 to 50 minutes until bread has turned dark brown on top and the loaf sounds hollow when tapped. Remove loaf from the oven.
• Let the loaf cool for 10 minutes in the loaf pan, before removing and letting it cool completely on the wire rack. Use a serrated bread knife to slice once the loaf has completely cooled.

GLUTEN-FREE SOFT DINNER ROLLS

Steps:

• Combine water and yeast in the bowl of stand mixer. Stir to combine. Allow to stand for five minutes.
• While the yeast dissolves, combine the gluten-free flour, granulated sugar, xanthan gum, and salt in a small bowl. Whisk.
• Add the flour mixture to the yeast mixture. Add the milk, egg, and melted butter. Mix on medium speed until smooth, about three minutes. The dough will be very thick.
• Scoop dough, about 1/3 cup each, onto a parchment lined baking sheet. Smooth the top of each roll with your fingers. Dip your fingers in cool water before smoothing. Cover pan with greased plastic wrap. Allow rolls to rise until double in size.
• When rolls have almost doubled in size, preheat oven to 350 degrees F. Remove plastic wrap from pan. Bake rolls until golden brown, about 20 minutes.
• Remove pan from oven. Brush rolls with melted butter and sprinkle with Kosher salt, if desired. (see note) Allow rolls to cool for about 15 minutes before serving.
• Rolls are best enjoyed the day they are made. Store leftover rolls wrapped on the counter or place cooled rolls in a freezer bag and freeze for up to two months. Thaw rolls at room temperature overnight.