Friday, April 5, 2013

Brown Rice Bread

This is the first gluten free bread that I made that rose and was usable in sandwiches!
  • 1.5 c. warm water
  • 1 t. turbinado
  • 2.25 t. dry yeast
  • 1 t. sea salt
  • 1/4 c. honey
  • 2 T. melted coconut oil
  • 3 c. brown rice flour
  • 1/2 c. tapioca flour
  • 2 t. xanthan gum
In a large bowl, combine water and sugar. Add the yeast and whisk together until yeast is dissolved. Let stand 5-10 minutes until the yeast gets foamy and bubbly. Add the salt, honey, and oil and stir well. Next, add the brown rice flour, tapioca flour, and xanthan gum; mix well with a mixer. Mix 1-2 minutes. Place in an oiled pan and let rise for one hour. Bake at 375 degrees for 35-45 minutes

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