Soft Fluffy Brown Rice Bread Gluten Free Dairy Free 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.

PERFECT BROWN RICE

Steps:

• Rinse the rice in a fine-mesh sieve under cold water for 30 seconds. Drain.
• Combine the rice, salt and 2 cups water in a wide, medium saucepan and bring the water to a boil. Reduce the heat to low, cover and simmer until all liquid is absorbed, about 30 minutes. Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.

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.