Best Gluten Free Rice Bread Recipes

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.

GLUTEN-FREE POTATO RICE BREAD

Steps:

• Sift dry ingredients together and set aside.
• Heat the apple juice and water to 115 degrees, set aside.
• In large mixer bowl, beat eggs and oil together.
• Add apple juice and water.
• Slowly add dry ingredients at very low speed.
• One all ingredients are moist, beat at medium speed for 3 minutes--scraping bowl occasionally.
• Scrape dough together in bowl.
• Cover and put in warm place to rise for 1 hour.
• Beat again for 3 minutes at medium speed.
• Oil 4"x8" pans and coat with rice flour.
• Put dough in pans and let rise until double (about 30 minutes).
• Preheat oven to 375°.
• Bake about 30 minutes until loaves are golden and dough springs back to touch.

GLUTEN FREE RICE BREAD

Steps:

• Oil a 9 x 5 inch loaf pan. Preheat oven between 170 and 200 degrees fahrenheit (lowest possible).
• Mix warm water with brown rice syrup, molasses, and yeast in a cup larger than 8 oz., as it may bubble over; set aside until foamy on the top, about 5 minutes.
• In the bowl of your mixer, beat the egg whites at high speed in a large mixing bowl until large bubbles form, about 20 seconds. Whisk together the dry ingredients; and set aside.
• Add dry ingredients all at once and mix on low speed until all dry ingredients are moistened; beat on high for 1 minute.
• Add dough batter to prepared pan and distribute and smooth the top using a rubber spatula. You'll want to meet all sides of the pan. If you miss the corners that will still be okay, as it will fill in upon rising. To smooth out the top, drop a few drops of water on the top, and spread evenly with a rubber spatula.
• Place the bread pan in the oven. Turn oven off. Allow the dough to rise until the center is about 1/2 inch over the top of the pan, about 22 minutes. It will rise more while the oven is heating and during baking.
• Remove pan from oven and preheat oven to 375 degrees fahrenheit .
• Place the pan on the center of the rack in the center of the oven and bake for about 35 minutes or more, or until the bread reaches about 210 degrees fahrenheit.
• Immediately remove the loaf from the oven and the pan; slice off the two ends to allow the steam to escape; and set the loaf on a cooling rack to cool to cool completely.
• Once cooled, it will shrink a little bit. Slice it with an electric slicer, electric knife or serrated knife. You'll get about 13-16, depending upon how thick you slice it.