This gluten-free rice flour yeast bread offers a surprisingly soft and airy crumb, defying the typical density associated with grain-free baking. By combining rice flour with potato starch and instant mashed potatoes, this recipe creates a tender loaf with a subtle sweetness and comforting texture. The addition of eggs and butter enriches the flavor profile, making it perfect for sandwiches, toast, or simply enjoyed with a spread of jam or butter. It is an excellent option for those avoiding gluten who still crave the ritual of fresh-baked bread. With simple pantry staples, you can bake a warm, fragrant loaf that pairs beautifully with soups, salads, or as a side for your favorite main course. Enjoy the homemade aroma and satisfying taste without the gluten.
Gf Rice Flour Yeast Bread
Description
This gluten-free rice flour yeast bread offers a surprisingly soft and airy crumb, defying the typical density associated with grain-free baking. By combining rice flour with potato starch and instant mashed potatoes, this recipe creates a tender loaf with a subtle sweetness and comforting texture. The addition of eggs and butter enriches the flavor profile, making it perfect for sandwiches, toast, or simply enjoyed with a spread of jam or butter. It is an excellent option for those avoiding gluten who still crave the ritual of fresh-baked bread. With simple pantry staples, you can bake a warm, fragrant loaf that pairs beautifully with soups, salads, or as a side for your favorite main course. Enjoy the homemade aroma and satisfying taste without the gluten.Ingredients
Directions
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Sift together rice flour and potato starch flour into a large mixing bowl.
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Add dry yeast, sugar, salt, baking powder, and dry milk to the sifted flours.
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Mix the dry ingredients thoroughly to ensure even distribution.
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In a separate container, combine instant mashed potatoes and very hot tap water; whip lightly with a fork until smooth.
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Add the potato mixture and soft butter to the dry ingredients in the mixer bowl.
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Beat the mixture on medium speed for 3 minutes.
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Add the remaining flour (if any reserved) and beaten eggs; beat on medium speed for another 3 minutes.
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The mixture should resemble a thick cake batter.
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Cover the bowl and let the batter rise in a warm place for 1 hour, or until it has risen about 2 inches.
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Beat the batter briefly just enough to remove large gas bubbles.
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Preheat oven to 325 F (163C).
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Grease two 9x5 inch loaf pans.
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Pour the batter into the prepared pans.
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Cover the pans and let the dough rise for 30 minutes.
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Bake for 30 to 35 minutes, or until the tops are lightly browned and the bread sounds hollow when tapped.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 1006.4kcal
- % Daily Value *
- Total Fat 14.3g22%
- Saturated Fat 4.3g22%
- Cholesterol 1.2mg1%
- Sodium 6374.3mg266%
- Total Carbohydrate 190.6g64%
- Dietary Fiber 9.0g36%
- Sugars 11.7g
- Protein 26.2g53%
* 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
This bread is especially good toasted. The texture is softer than traditional wheat bread, so slicing with a serrated knife may help.
Ensure the water is hot but not boiling to avoid killing the yeast, though the recipe uses very hot tap water for the potato mixture which helps gelatinize the starch for better texture.
Store leftovers in an airtight container at room temperature for up to 2 days, or freeze slices for longer storage.
