Makes 2 Gluten-Free Rice Bread Loaves
|6 1/2 c. Rice Flour (White or Brown)
5 tsp. Xanthum Gum
3 tsp. Salt
1 c. Dry Milk Powder (or Soy Milk Powder)
6 tbsp. Sugar
1/2 c. Canola Oil
3 1/2+ c. Water
2 tsp. Apple Cider Vinegar
4 1/2 tsp. Yeast
Preheat oven to 400°. Combine ingredients in kitchen mixer bowl with dough hook, using only half the flour with yest on top. Begin mixing, adding flour until dough cleans sides of mixer bowl. Knead for 6 minutes. Divide into 2 loaves and let rise in loaf pans, sprayed with nonstick pan spay, until double in size. After placing bread in oven, drop the temperature to 325°. Bake 20-35 minutes or until internal bread temperature reaches 180°. Remove from pan and let cool, and your done.
We have made this gluten-free rice bread with both white rice flour and brown rice flour, both were good but we prefer the brown rice flour. Not only does brown rice flour give you more nutrition but the taste was closer to regular bread. We also used soy milk powder instead of milk powder and it didn’t seem hurt the final outcome, for those who need to be dairy-free. When we made this recipe with brown rice four it did take longer to reach 180°, about 42 minutes. Both white rice and brown rice can be milled in the WonderMill or the Wonder Junior grain mills.