Gf Pat’S Brown & White Rice Flour Breads An

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Servings: 14 Difficulty: Advanced
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A soft, fluffy gluten-free loaf combining the nuttiness of brown rice with the tenderness of white rice flour.
Gf Pat's Brown & White Rice Flour Breads An recipe image
Gf Pat's Brown & White Rice Flour Breads An recipe image
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Gf Pat’S Brown & White Rice Flour Breads An

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 14 Calories: 519.6

Description

This gluten-free bread recipe creates a surprisingly soft and airy loaf by blending brown and white rice flours. The combination of xanthan gum and vegetable shortening ensures a tender crumb and excellent rise, mimicking the texture of traditional wheat bread. With a subtle sweetness and a golden crust, it is perfect for sandwiches, toast, or served alongside soups. It is an ideal choice for those avoiding gluten but craving a hearty, homemade bread experience. The dough is easy to mix and requires just one rise before baking, making it a manageable weekend project for any home baker.

Ingredients

Directions

  1. Dissolve 2 teaspoons of sugar in 1/2 cup of wrist-warm water in a small bowl.
  2. Sprinkle the active dry yeast over the sugar water and let it sit for 10 minutes until frothy.
  3. Combine 1 1/4 cups of water and vegetable shortening in a saucepan.
  4. Heat the mixture over medium heat until the shortening is completely melted.
  5. Remove from heat and allow the shortening mixture to cool to a lukewarm temperature.
  6. In a large mixing bowl, combine the brown rice flour, white rice flour, 1/4 cup sugar, xanthan gum, and salt.
  7. Pour the activated yeast mixture into the dry ingredients and blend well.
  8. Add the lukewarm shortening mixture and blend until fully incorporated.
  9. Beat the mixture on high speed with a mixer for 2 minutes to develop the dough structure.
  10. Cover the bowl and let the dough rise in a warm place for about 1 hour, or until doubled in size.
  11. Grease small bread pans or loaf tins.
  12. Pour the risen dough into the prepared pans, filling them about 3/4 full.
  13. Let the dough rise again for 30-45 minutes.
  14. Preheat the oven to 400F (200C).
  15. Bake the bread for 10 minutes.
  16. Loosely place foil over the tops of the loaves to prevent over-browning.
  17. Continue baking for another 50 minutes.
  18. Remove the bread from the pans immediately and cool completely on a wire rack.

Nutrition Facts

Servings 14

Amount Per Serving
Calories 519.6kcal
% Daily Value *
Total Fat 16.7g26%
Saturated Fat 5.5g28%
Cholesterol 0.0mg0%
Sodium 140.2mg6%
Total Carbohydrate 85.2g29%
Dietary Fiber 3.0g12%
Sugars 21.8g
Protein 7.3g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original recipe mentions eggs as an optional ingredient ("OR 2 lg Eggs"). If you choose to use eggs, add them during the mixing stage. If keeping it vegan, omit the eggs as the recipe is designed to work without them.

For a variation, you can add 2 tablespoons of fennel seeds or other dried herbs to the dry flour mixture for an herbed bread.

The dough can be shaped into hot dog buns or hamburger buns after the first rise instead of using loaf pans.

Ensure your mixer is powerful enough to handle the thick gluten-free dough; a stand mixer with a dough hook is recommended.

Store the bread in an airtight container at room temperature for up to 3 days, or freeze slices for longer storage.

The recipe can be doubled if needed.

Keywords: gluten-free, bread, rice flour, baking, vegan, homemade, loaf, yeast, xanthan gum, plant-based, toaster bread, sandwich bread, comfort food, breakfast, snack, dairy-free, egg-free, grain-free, comforting, soft
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