Gluten-Free Rice Bread

 

A cousin of mine was diagnosed with Celiac Disease about 4 or 5 years ago. In order to live comfortably, she has had to make quite the change in her diet – eliminating all things gluten. One thing that she has been wanting to find is a decent tasting rice bread recipe. The stuff she can buy at the store is either super dry and unpalatable or super expensive! I told her I would see what I could do to help her out, especially as I know that you can grind rice in the WonderMill to make your own rice flour.

I came across this recipe from Chef Brad of Chef Brad’s Fusion Grain Cooking. Chef Brad is a renowned grain specialist who has devoted the last 15 years to the study of grains and how to use them in healthy cooking. I came across Chef Brad on the WonderMill’s website while reading his review on the WonderMill grain mill. He loves the WonderMill and uses it in a lot of his recipes. The recipe that I found from his website is a basic Rice Bread with Yeast. It sounded good, so I decided to give it a shot. Here it is:

RICE BREAD WITH YEAST – by Chef Brad

7-8 c. white rice for grinding into 6 1/2 c. rice flour
5 tsp. xanthum gum
3 tsp. salt
1 c. dry milk powder
6 Tbl. sugar
6 eggs
1/2 c. canola oil
3 1/2 c. water
2 tsp. cider vinegar
4 1/2 tsp. SAF or other instant yeast

Preheat oven to 400 degrees.

Set WonderMill to the Pastry/fine setting and turn on the mill.

Pour rice into the hopper of the WonderMill. Once all of the grains have gone down into the hopper, turn off the machine.

Combine all ingredients in Bosch Bowl with dough hook, using only half the flour with the yeast on top. Begin mixing, adding flour until dough cleans sides of bowl. [I added an extra 1 1/2 cups of flour]. Knead for 6 minutes to develop the dough.

The dough will be a fairly sticky dough – almost like a thick batter bread dough. Spray 3 bread pans with nonstick pan spray and divide dough into 3 loaves.

Let rise until double in size.

After placing bread in oven, drop temperature to 325 degrees. Bake 20-25 minutes, or until internal bread temperature reaches 180 degrees [I cooked them for a total of 30 minutes].

Yield: 3 loaves

The end results were fantastic (especially compared to the loaf I bought at Fred Meyer for comparison!) Not only did it look more palatable than the store bought loaf, but it tasted more palatable!

It was a fantastic substitute for store bought, gluten-free rice bread. I’m excited to see how my cousin likes it!

Stay tuned for an up-coming Gluten-Free dessert I will be making using fresh flour ground in the WonderMill!

 

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One Response to Gluten-Free Rice Bread

  1. Delbert says:

    I haven’t bought my Wonder Mill yet nor have I tried using rice flour but this is exactly what I have been looking for, this bread recipe has sold me on the Wonder Mill. I absolutely must have one and I am going to try this bread recipe asap. Thank you sooo much Arlene’s Kitchen. I have been struggling with the gluten-free diet for a while now because the grains and flours are not easy to come by and are expensive when you find them especially in Jamaica where I live. Its taking a while for people to catch on to the idea of a gluten free customer.

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