Best Featherlight Rice Bread Recipes

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

Easy Gluten-free Rice Bread (No potato, gums or yeast) image

While most gluten-free breads combine rice flour with potato flours, this recipe is more allergy-friendly! Gluten-free Rice Bread makes wonderful sandwich bread or toast, great with or for any meal of the day, a versatile loaf that's easy to make. (Low oxalate and low salicylate.)

Provided by Megan

Categories Breakfast DInner lunch Side Dish Snack

Time 1h5m

Number Of Ingredients 9

Ingredients

2 cups rice flour ((white rice flour for easy digestion; see link))
1-1/2 cups water
1/4 cup butter (or coconut oil, melted and cooled; avocado oil may be fine too)
1/4 cup psyllium husk powder ((needs to be husk powder; or put husks into coffee grinder, then measure powder))
2 Tablespoons maple sugar (or coconut sugar (or other granulated sweetener you use))
2 Tablespoons gelatin ((see link for sustainable brand and use code BEAUTIFUL10 at check out for 10% off your entire order))
2 egg whites
1/2 teaspoon baking soda (, sifted)
1/2 teaspoon sea salt

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.

Nutrition Facts : Calories 196 kcal, Carbohydrate 34 g, Protein 4 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 226 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving