Tuesday, 11 March 2008
Bread Recipe #2
The Garbanzo Bread was pretty good... but this one was amazing! I think it might be the best gluten-free bread I've ever had (except for maybe the french bread from The Big Carrot in Toronto). I found the original recipe from RecipeLand here... I of course changed the recipe to fit with what I had in my cupboard, so here is my version...
Stephanie's Rad Rice Bread
1 tsp Sugar
1 tbsp Yeast
1/4 cup Warm water
3 cups Rice flour
1 tsp Salt
1 tbsp Xanthan gum
1/2 cup Almond meal
1 1/4 cups Warm water
1/4 cup Butter
2 Eggs
1 Egg replacer
Sprinkle Flax meal
Directions:
Dissolve sugar in warm water. Sprinkle yeast over water. Stir
briefly. Let sit for 10 minutes until foamy on top.
Mix dry ingredients together in a large bowl.
Melt butter in 1 1/4 cup warm water. Add this mixture to the softened yeast and in turn add this to the dry ingredients. Beat well. Add 3 eggs and beat well for 2 minutes.
Cover. Let rise until double (1 1/2 hours). Beat again for 3 minutes. Pour into greased loaf pan. Let rise until dough reaches the top of the pan.
Bake at 400 F (Gas Mark 6) for 15 minutes, cover with foil if top is getting too
brown. Continue baking for about 45 minutes longer. Remove from pan and leave unwrapped just until cool.
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