FR223-Gluten Free Rice Bread-1080.jpg

Gluten Free Rice Bread

3.5

15 Ratings

55-60 minutes 1 loaf Egg,Nuts,Gluten,Wheat,Milk,Dairy Vegetarian,Vegan

About this recipe:

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A yeasted bread made using rice flour, ideal for sandwiches and toasting. The actual rising time will depend on the ambient temperature. Slices of rice bread can be wrapped and frozen for eating another day.

Equipment:

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500g/1lb bread tin and 2 x mixing bowls

Ingredients:

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250g FREEE Rice Flour
1 tsp FREEE Xanthan Gum
2 tsp quick yeast
1 tsp sugar
½ tsp salt
300ml tepid water
1 tbsp oil
oil, for tin

Method:

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220˚C, Fan 200˚C, 425˚F, Gas 7

  1. Rub some oil around the inside of a 500g/1lb bread tin.
  2. Measure the rice flour, xanthan gum, quick yeast, sugar and salt into a bowl, stir to combine.
  3. Sieve the flour blend into another bowl.
  4. Add the water and beat well to make a smooth, thick batter. 
  5. Sprinkle the oil over the batter.
  6. Run a spatula around the edges of the batter to bring together a sloppy mass and turn the mixture over a few times in the bowl.
  7. Tip the mixture into the prepared tin and smooth the top.
  8. Invert a large mixing bowl over the tin and leave in a warm place until the bread has risen just below the top of the tin, 45-90 minutes.
  9. Pre-heat the oven twenty minutes before you are going to bake.
  10. Bake for 55-60 minutes.
  11. Turn the loaf out of the tin and leave to cool on a wire rack.
  12. Allow the bread to cool completely before slicing.

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