Another Great Rice Bread!
The Whole Life Nutrition Cookbook has two recipes for gluten free breads, the first one being the French bread recipe I already posted. This one is just as good as far as taste goes but it’s a little different. It’s a little lighter and softer…
It makes for really great toast in the morning!! And it’s really easy to make too.
Soft Rice Bread
Yield: 1 loaf
1 1/2 cups warm water (100 to 110˚ F)
1 teaspoon whole cane sugar
1 package (1 tablespoon) active dry yeast
1 teaspoon sea salt
1/4 cup honey or agave nectar
2 tablespoons melted virgin coconut oil or olive oil
3 cups brown rice flour
1/2 cup tapioca flour
2 teaspoons xanthan gum
1. In a large bowl combine the warm water and sugar; add the yeast and whisk together until yeast is dissolved. Let stand 5 to 10 minutes, or until the yeast begins to get foamy and bubbly.
2. Add the sea salt, honey, and oil, stir well.
3. Next add the brown rice flour, tapioca flour, and xanthan gum; mix well with a wooden spoon. Continue to mix the dough with the spoon for another 1 to 2 minutes. Dough will still be a bit moist and sticky.
4. Place the dough into an oiled 9 x 5-inch bread pan and cover with waxed paper. Place pan in a very warm spot (85 to 90˚ F) and let rise for about 60 to 70 minutes. If your kitchen is cool, fill a 9 x 13-inch glass baking dish with very hot water and the place the bread pan into it. This helps the bread rise at the correct temperature.
5. Preheat oven to 375˚ F. Remove the waxed paper and bake for 35 to 45 minutes.
my gut instincts 