Recipe: Breads Using Rice Flour (3)

Bread 1

1 large banana or apple
or 4 oz/100g grated carrot
or 4 oz / 100g unsweetened tinned chestnut pure
or 4 oz / 100g tofu
1 egg
1/4 pint / 150 ml water or milk
4 oz / 100g rice flour
4 oz / 100g potato flour
(1 oz / 25g soya flour - optional)
1 tsp / 4g bicarbonate of soda
1/2 tsp / 2g cream of tartar
1/4 tsp / 1g tartaric acid
salt to taste
1 oz / 25g fat or cooking oil
1 tsp sugar

Beat the banana / apple / carrot / chestnut / tofu to a smooth pure with the milk and egg. This is best done in a liquidiser.

Mix all the dry ingredients for the bread together with a tablespoon of oil .

Fold the flour mixture into the pure . Do not overmix and do not leave to stand at this point or you will lose the light structure to the bread dough.

Pour the batter, 1" or 2cm deep, into a shallow 10" square baking tray lined with non-stick baking parchment.

Cooking:
Preheated oven
gas mark 7 425 F 220 C
Bake for 35 to 45 minutes.

Always check that a loaf is cooked by using a skewer through the middle. The loaf is not cooked until the skewer comes out clean. A part cooked loaf can be turned over on the baking tray to ensure even cooking.

Bread 2

3/4 cups white rice flour
1 cup soy flour
3/4 cup potato starch
1/2 cup glutinous rice flour (sweet or sticky rice)
1/4 cup tapioca flour
1/4 cup rice bran (optional)
3 tsp xantham gum
1 tbs sugar
1/2 tsp salt
7 tsp GF baking powder
3 tbs milk powder
400 ml water
3 tbs margarine or oil
3 x 60g eggs beaten (room temperature)
1 tsp vinegar handful of sesame seeds & caraway seeds (or whatever seeds you like)

Mix dry ingredients together in bowl.
Warm water and mix with wet ingredients.

Mix wet and dry ingredients together thoroughly and place in pan of breadmaker.

Bake on Yeast Free setting.

Note from author: the amount of fluids may need to be adjusted depending on the amount of moisture in the flours and the humidity of the day. It keeps quite well and has much more taste than GF white bread. We have found that using margarine instead of oil (we use Becel - non-dairy) results in a slightly softer loaf. We use a Breville BB270, and the instruction book is wrong for this setting. The total time displayed is 1.40, and this includes the 22 minute "keep warm" time, so the bread takes about 1 hour 20 minutes. Brown Rice Bread

2 cups brown rice flour
1 cup tapioca flour
2 tablespoons potato starch flour
2 tablespoons baking powder
2 tablespoons fructose
2 teaspoons xantham gum
1 teaspoon agar agar
1/2 teaspoon sea salt
1-1/4 cups rice milk
1 tablespoon cold pressed olive oil
Preheat oven to 350 F

Mix dry ingredients with dough hooks. Slowly add rice milk while kneading. Add olive oil. Dough will be slightly sticky. Press into an oiled loaf pan with a lightly oiled spatula. Bake at 350 F for 60 minutes or until top is medium brown. Cool on a cake rack.

Variations: add 2 teaspoons of Italian seasoning or other seasoning to your taste.