Quick And Easy Rice Flour Bread Recipes

EASY RICE BREAD

Steps:

• To help insure success have all ingredients at room temperature before proceeding. Combine the white rice flour, brown rice flour, xanthan gum, and salt. Mix very well. The flours need to be completely combined.
• Combine the gelatin, sugar, egg replacer, milk powder, beaten eggs, vinegar and oil. Beat until well combined.
• Combine the flour mixture, egg mixture and yeast together and beat well. A standup mixture works best for this. Add tepid water to dough if mixture is to dry. The dough should be somewhere between a normal bread dough consistency and a batter.
• Pour into greased 9x5 inch bread pan and allow to rise in a warm, still place until doubled in bulk. Bake in a preheated oven at 325 degrees F (165 degrees C) until crust is a light to medium brown. Cool ten minutes in the pan, then to room temperature outside the pan before slicing.

RICE FLOUR BREAD

Steps:

• In a large mixing bowl, stir together the flour, baking powder, sugar, and salt.
• Fold in the eggs and melted butter. Stir until everything is incorporated.
• Transfer the batter to your loaf pan and preheat the oven to 375° Fahrenheit (190° Celsius).
• Bake for 45 minutes and allow the bread to cool in the pan for 10 minutes.
• Use a knife to loosen the bread from the pan and transfer to a wire rack. Allow it to finish cooling before slicing and serving.

QUICK AND EASY RICE FLOUR BREAD

Steps:

• Combine 1 cup (250 mL) Club House Rice Flour with Club House Potato Flour, sugar, yeast and salt. Heat milk, butter and vinegar until hot to touch, 125-130ºF (50-55ºC). Beat hot liquids into dry ingredients until smooth.
• Beat in egg and Club House Pure Vanilla Extract. Add remaining 1/2 cup (125 mL) Club House Rice Flour, mixing until smooth. Cover bowl, let stand 10 minutes.
• Stir down dough. Spread evenly into greased 8 x 4-inch (20 x 10 cm) loaf pan. Cover, let rise in warm moist place until doubled in size, 20 to 25 minutes.
• Bake at 375ºF (190ºC) for 25 to 30 minutes or until golden brown. Turn out onto rack to cool. Store in air-tight container or slice and freeze for longer storage.
• Helpful Hints:
• Use only yeast labeled "quick rise" for this fast bread.
• Either electric mixer or hand method may be used for mixing dough.
• Yeast action is very fast since there is no gluten to restrict rising.
• Bread does dry out quickly, so freeze bread when cooled to retain moistness. Slice before freezing.
• Best rising occurs in warm moist conditions; place bread in oven (off!) with pan of very hot water.
• When baking, place pan of hot water in oven to keep bread moist.
• Baked loaf has moist interior and a crisp crust with a few cracks on surface.