Gf Pat’S Brown And White Rice Flour Breads And Buns

This gluten-free bread recipe combines the nutty depth of brown rice flour with the softness of white rice flour for a versatile loaf. Enriched with vegetable shortening and a touch of sugar, it yields a tender crumb that rivals traditional wheat breads. The use of xanthan gum ensures proper structure without gluten, making it perfect for sandwiches or toast. Ideal for those avoiding gluten, this bread is simple to mix and bake, offering a satisfying homemade texture that pairs well with soups, salads, or as a base for burgers. A reliable staple for any gluten-free pantry.

Cooking Method: Baking

Cuisine: American

Courses: Baked Goods

Difficulty: Intermediate

Servings: 14

Calories: 519.6

Dietary: Vegan, Vegetarian

Description

This gluten-free bread recipe combines the nutty depth of brown rice flour with the softness of white rice flour for a versatile loaf. Enriched with vegetable shortening and a touch of sugar, it yields a tender crumb that rivals traditional wheat breads. The use of xanthan gum ensures proper structure without gluten, making it perfect for sandwiches or toast. Ideal for those avoiding gluten, this bread is simple to mix and bake, offering a satisfying homemade texture that pairs well with soups, salads, or as a base for burgers. A reliable staple for any gluten-free pantry.

Ingredients

2 teaspoon Sugar
1/2 cup Wrist-warm water
1 package Active dry yeast
1 1/4 cup Water
1/4 cup Vegetable shortening
1 cup Brown rice flour
2 cup White rice flour
1/4 cup Sugar
4 teaspoon Xanthan gum

Directions

1
In a small bowl, combine the 1/2 cup wrist-warm water, 2 teaspoons sugar, and active dry yeast. Let stand for 5-10 minutes until foamy to activate the yeast.
2
In a large mixing bowl or stand mixer, combine the white rice flour, brown rice flour, xanthan gum, 1/4 cup sugar, and salt.
3
Add the melted vegetable shortening and the remaining 1 1/4 cups of water to the activated yeast mixture.
4
Pour the wet ingredients into the dry ingredients. Mix on low speed until combined, then increase speed to medium-high and beat for 2-3 minutes to develop the batter consistency.
5
Grease a 9x5-inch loaf pan with oil or non-stick spray. Transfer the batter into the pan, smoothing the top with a spatula.
6
Cover the pan loosely with plastic wrap and let rise in a warm place for 45-60 minutes, or until the dough has risen about 1 inch above the rim of the pan.
7
Preheat oven to 350&# 194;Â°F (175ÃÂ°C).
8
Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
9
Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

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

For hamburger or hot dog buns, divide the risen dough into equal portions and shape into rolls before baking. Reduce baking time to 15-20 minutes.

In hot and humid weather, you may need to reduce the water by 1/8 cup to achieve the right dough consistency.

This recipe can be doubled for larger batches. Ensure your mixing bowl is large enough to accommodate the extra volume.

For an herb variation, mix in 2 tablespoons of fennel seeds or your choice of dried herbs along with the dry ingredients.

Store cooled bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage. Slice before freezing for easy single-serving thawing.

Keywords: gluten-free, bread, rice flour, yeast, vegan, baking, buns, loaf, plant-based, homemade, grain-free, soft, toast, sandwich, healthy, easy, comfort food, staple, pantry, fresh

Read it online: https://www.chefs-mate.com/recipe/gf-pats-brown-and-white-rice-flour-breads-and-buns/