Take #4: Featherlight Rice Bread

I was initially really skeptical about the Basic Featherlight Rice Bread recipe in Bette Hagman's "The Gluten-free Gourmet Bakes Bread". Most of the gluten-free bread available in stores is made with rice flour, and dear lord is it horrible. But last night I was having a crazy sandwich craving and we were out of garfava flour, so rice bread it was. And it turned out good. Really good. I think this might be the best gluten-free bread I've made so far. It's got good springy texture, it's not too moist or too dry, and it tastes like real bread. Glorious.

Featherlight Rice Flour Mix

Ingredients:
1 cup rice flour
1 cup tapioca flour
1 cup cornstarch
1 tablespoon potato flour (I used garfava flour)

Mix flours together well. (I spilled cornstarch EVERYWHERE while making this flour mix.)


Basic Featherlight Rice Bread

Ingredients:
3 cups Featherlight Rice Flour mix
2 1/4 teaspoons xanthan gum
1 1/2 teaspoons unflavored gelatin
1 1/2 teaspoons egg replacer
3/4 teaspoons salt
3 tablespoons sugar
1/3 cup dry milk powder
2 1/4 teaspoons RapidRise yeast
1 egg plus 2 egg whites
4 tablespoons butter
3/4 teaspoons white vinegar
3 teaspoons honey
1 1/4 cup warm water

Mix together the flour mix, xanthan gum, gelatin, egg replacer, salt, sugar, dry milk powder, and yeast granules. Use a whisk to mix together the eggs, butter, vinegar, honey, and water. If you're using a breadmaker, cook on normal white bread setting. If the bread isn't fully cooked (mine wasn't), wrap the loaf in aluminum foil and cook at 400 degrees for 20 minutes.

If you don't have a breadmaker, slowly  add the dry ingredients to the wet ones. Beat on high for 3 1/2 minutes, then spoon in to a greased and floured pan and let rise for 40 minutes. Bake at 400 degrees for 50-60 minutes, covering after 10 minutes with aluminum foil.

Delicious! I had some for breakfast this morning.

Additionally, Linus says hello.