This is a really nice recipe, which is very easy to prepare. If you or someone in your family can’t eat wheat. This is a nice alternative to the store bought rice bread. I have been making this bread for a while now and have made changes here and there in order to get a product that suits my taste. It smells like regular bread and has a texture comparable to an English muffin. It’s great for making sandwiches and toast. Go ahead and give it a try. If you have been eating the rice bread from the store, you will be pleasantly surprised when you try this bread.
Directions:
Yield: One loaf (12-16 slices)
- For the best results, please watch the video below for procedures and baking instructions. If you are used to making wheat/gluten free products and make your own flour mix, go ahead and use that, it should work just fine in this recipe.
- In a large mixing bowl, put the gluten free flour mix, yeast, xantham gum, sugar and potato flour.
- Separate your egg yolks and whites. Mix the yolks and dump into the flour mixture. Also, whip the egg whites with an electric mixer until they form beaks and then add to the flour mixture.
- Combine the warm water and canola oil and add to the flour mixture.
- Using an electric hand mixer, blend the ingredients for about two minutes. It will work best if your mixer has dough hooks, but otherwise you can use the standard mixing wands.
- Lightly grease an 8″ bread pan with shortening. Place the bread batter in the pan. Squish the batter down to get a nice smooth loaf with a spatula. If you find the batter to be sticking to your spatula, dip the spatula in warm water to make the spreading easier.
- Cover the bread pan with a clean, dry towel and place in a warm draft-free area to let rise for about 30-45 minutes.
- Pre-heat the oven to 375°F. Place the bread on the center rack and bake for 45 minutes.
- Remove the bread from the pan and place it on a cooling rack. Brush the top of the bread with butter. This will prevent the bread from forming a tough crust on top.
Enjoy!!
Ingredients:
- 3 and 1/2 cups of All Purpose, Gluten/Wheat Free Flour Mix
- 1 tbsp of Fleischmann’s Quick-Rise Instant Yeast
- 1 tbsp of Sugar
- 1 tbsp of Xanthan Gum or Plain Gelatin Powder
- 1 tbsp of Potato Flour
- 2 large Eggs Separated (Whites whipped until beaks form)
- 1 and 1/2 cup of very warm Water or Milk
- 3 tbsps of Vegetable or Canola Oil
Can anybody tell me how well this will work in a bread machine? Part of my question is if anybody knows the weight of the loaf as my new (unused) bread machine asks for the weight of the loaf. It also asks how brown I want the crust and whether it should be Rapid Bake, Basic, Rapid Bake II etc. The bit I read, says it should rise only once so Rapid I is my guess for the best choice.
Can’t wait to try it! I also have an egg yolk allergy. Can Egg Beaters be substituted for the yolk? Can you provide the nutritional facts?
Okay, I made it. It is delicious.
This looks fabulous. I am going to get the ingredients and try it soon. Thank you for sharing. Do you happen to know the caloric/nutrition value? Thanks.
Can you use a different type of sugar such as stevia?
I cannot hear very much of her instuctions in the vidio on gluten free bread. So I’m wondering if you could email me the instructions.
Anita
lagoossen@gmail.com