Brown Rice Bread Gluten Free 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.

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.

BROWN RICE BREAD

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 15 minutes.
• Place 1/2 cup of cooked rice in a two cup measuring cup. Add oil and enough warm water to equal 1 1/2 cups. Add this mixture to pan of bread machine. Add flour, sugar, salt and yeast. Select cycle; press Start.

GLUTEN FREE BROWN RICE SOURDOUGH STARTER

Steps:

• Dissolve the yeast in the warm water in a sterilized glass jar or crock. Allow to become bubbly, stir in the brown rice flour and brown sugar. Cover and allow to stand overnight.
• The next morning stir down the starter with a wooden spoon and if the mixture is very thin stir in an additional 1/2 cup flour and 1 teaspoon sugar. Stir several times throughout the day.
• After 24 hours the mixture should have a slight sour odor. The starter can be used at this point.
• When feeding the starter use these guidelines: If using 1 cup of the starter, feed remaining starter with 1 cup of flour, 1 teaspoon brown sugar and filtered water. I like my starter a little on the thick side.
• Starter should be fed weekly and may be kept in the refrigerator between feedings.

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.

GLUTEN-FREE IRISH SODA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cake pan.
• Combine the rice flour, tapioca flour, sugar, baking soda, baking powder, and salt in a large bowl. In a separate bowl, whisk together egg and buttermilk . Make a well in the center of the dry ingredients and pour in the wet. Stir just until the dry ingredients are moistened. Pour into the cake pan.
• Bake for 65 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool on a wire rack, for 10 minutes before removing from the pan. Wrap bread in plastic wrap or aluminum foil and let stand overnight for the best flavor.