Gluten Free Potato Rice Bread Recipes

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

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.

SUPER SOFT GLUTEN FREE POTATO BREAD RECIPE

Steps:

• Grease a standard 1-pound loaf pan and set it aside.
• Place the potatoes, milk, and eggs, in a blender, and blend on high speed just until smooth. Don't blend very long or you'll activate the starch too much and your mixture will become glue-like. Set the potato mixture aside.
• In the bowl of a stand mixer fitted with the paddle attachment, place the flour blend, xanthan gum, tapioca starch/flour, sugar, and instant yeast. Whisk to combine well. Add the salt, and whisk again to combine.
• Create a well in the center of the dry ingredients, and add the potato mixture, and the melted butter.
• Beat in a stand mixer fitted with the paddle attachment until well-combined. Continue to beat until the mixture begins to take on a whipped appearance, 3 to 4 minutes. The bread dough will be thick but soft.
• Transfer the dough to the prepared 1 pound loaf pan. Smooth the top into an even layer with a moistened spatula.
• Cover the loaf pan, and set in a warm, draft-free location to rise. Allow the dough to rise until about 150% of its original size.
• Yeast bread dough will rise more slowly in cooler, drier conditions, and faster in warmer, humid conditions. Be patient.
• Remove the cover on the risen dough, and spray the top with cooking oil spray until it glistens.
• Place the pan in the center of the preheated oven. Bake at 350°F for 45 minutes.
• Reduce the oven temperature to 325°F and continue to bake until the internal temperature of the bread is about 210°F on an instant read thermometer, the bread is golden brown all over, and the center feels firm when pressed with the tip of your finger. That should take about another 20 minutes, but may take longer. If the loaf doesn't feel firm enough but is becoming too brown, lower the oven temperature to 300°F for the remainder of the baking time.
• Remove the loaf in the baking pan from the oven and place it on a wire rack to cool for 10 minutes. Try the loaf out of the pan and onto the wire rack, and allow the bread to cool completely before slicing and serving.
• The loaf may sink a bit on the top and sides, since the bread is so moist and tender. As long as you allow it to cool completely, the bread will remain soft and fluffy inside, never compressed.

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.

WONDERFUL GLUTEN FREE WHITE BREAD

Steps:

• Grease a 9x5-inch loaf pan.
• Dissolve yeast and sugar in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 to 10 minutes.
• Combine yeast mixture, rice flour, sorghum flour, potato starch, cornstarch, vegetable oil, eggs, xanthan gum, and salt together in the bowl of a stand mixer; mix on medium speed until incorporated, about 2 minutes. Spoon dough into the prepared loaf pan. Smooth the top of dough with the back of a wet spoon.
• Place dough in a warm place until it has risen just over the top of the loaf pan, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven until loaf is medium golden brown, about 25 minutes.

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.