Recipe: Six Bread Recipes Using Rice Flour

PAT'S BROWN AND WHITE RICE FLOUR BREAD (GLUTEN FREE)

2 tsp sugar
1/2 cup wrist-warm water
1 envelope active dry yeast
1 1/4 cups water
1/4 cup vegetable shortening
1 cup brown rice flour
2 cups white rice flour
1/4 cup sugar
4 tsp xanthan gum or 1 tbsp dry pectin
2/3 cup non-instant dry milk or 1/3 cup soy powder
1 1/2 tsp salt
2 large eggs

Dissolve 2 tsp sugar and 1/2 cup water in 2 cup bowl. Sprinkle on yeast. Set aside for 10 minutes or until froth nearly reaches top.

Combine 1 1/4 cups water and shortening in saucepan. Heat until shortening melts. Cool to lukewarm.

Combine dry ingredients in mixer bowl. Add yeast mix to flours. Blend well. Add shortening mix. Blend well. Add eggs. Mix at highest speed with mixer for 2 minutes (my note - assume this requires a strong mixer with a dough hook?)

Let dough rise in a warm place until doubled, about an hour.

Pour dough into greased, small bread pans 3/4 full. Let rise again.

Bake at 400 for 10 minutes. Place foil over breads and bake for 50 minutes. Remove from pans immediately, cool on rack.

Recipe may be doubled.

VARIATIONS:
- Dough may be shaped for hot dog or hamburger buns after first rising.
- For herb bread, add 2 Tbsp fennel seeds or dried herbs of choice to dry flour.

Source: The No-Gluten Solution, The Cooking Guide for People Who Are Sick and Tired of Being Sick and Tired by Pat Cassady Redjou, 1990

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BOB'S CHEDDAR CHEESE BREAD (GLUTEN FREE)

"This rich bread is flecked with grated cheese. If you're daring, try adding 2 or 3 tablespoons of diced jalapeno peppers to it. It's also good toasted. We have Bob and Melody Gabriel to thank for sharing this gluten-free recipe."

FOR ONE 1 LB. LOAF:
2 tsp (1 packet) active dry yeast
1 cup brown rice flour
1 1/2 cups white rice flour
2 tsp xanthan gum
1 1/2 tbsp sugar
1/4 tsp salt
1 1/4 cups grated x-sharp cheddar cheese (5 oz)
3 tbsp nonfat dry milk powder
1 3/4 tbsp butter or margarine, soft
1 extra large or jumbo egg, well beaten
1 1/3 cups warm water

FOR ONE 1 1/2 LB. LOAF:
2 3/4 tsp active dry yeast
1 cup brown rice flour
2 cups white rice flour
3 1/2 tsp xanthan gum
2 tbsp sugar
1 tsp salt
1 1/2 cups grated x-sharp cheddar cheese (6 oz)
1/4 cup nonfat dry milk powder
2 tbsp butter or margarine, soft
2 large eggs, well beaten
1 3/4 cups warm water

Place all ingredients, except the warm water, in bread pan, select Light Crust setting, and press Start. While the machine is kneading, gradually pour in the water. If the dough does not mix well, use a rubber spatula to assist it occasionally.

After the baking cycle ends, remove bread from pan, place on wire rack, and allow to cool 1 hour before slicing.

Crust: Light
Optional bake cycles: Sweet Bread, Rapid Bake.

Makes 1 loaf
Source: The Bread Machine Magic Book of Helpful Hints by Linda Rehberg and Lois Conway

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GLUTEN FREE BANANA BREAD (NO YEAST)

3/4 cup white rice flour
1/3 cup potato starch flour
1 1/2 tsp baking soda
2 tsp gluten free baking powder
1/4 tsp salt
1 tbsp unflavored gelatin (1 envelope)
1/3 cup margarine
1/3 cup white sugar
3 eggs, separated
1 tsp vanilla
1 tsp grated lemon peel
3/4 cup mashed banana
1/4 cup plain yogurt
3 egg whites

Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan.

Sift flours, baking soda, baking powder, salt and (dry) unflavored gelatin together; set aside.

Cream margarine, sugar, egg yolks and vanilla thoroughly. Continue beating until mixture is light. Mix in lemon peel, mashed banana and yogurt. Add dry ingredients.

Beat egg whites to stiff peaks but not so they are dry. Fold egg whites into the batter. Place in the prepared loaf pan.

Bake for 1 hour.

Make 18 servings
One 1/2-inch-thick slice = 1 starchy choice, 1 fat choice

Source: A Guide for the Diabetic Celiac by the Canadian Celiac Association, 1990

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RICE FLOUR YEAST BREAD

"Especially good toasted."

3 cups rice flour
10 tbsp potato starch flour (5/8 cup)
2 envelopes dry yeast (2 tbsp)
2 tbsp sugar
1 tsp salt
2 tbsp baking powder
1 cup dry milk
1/4 cup gluten free instant mashed potatoes
2 cups very hot tap water
1/4 cup soft butter or margarine
4 eggs, beaten

Sift together flours. Measure 2 cups into large mixer bowl. Add dry yeast, sugar, salt, baking powder, and dry milk. Mix thoroughly.

Combine instant mashed potatoes and 2 cups very hot tap water; whip lightly with a fork. Add potato mixture and soft butter to dry ingredients in mixer bowl. Beat 3 minutes on medium speed.

Add remaining flour and eggs; beat 3 minutes on medium speed. Mixture will be like thick cake batter. Leave batter in bowl; cover and let rise in warm place for 1 hour. Batter will rise about 2-inches depending on size of bowl.

Preheat oven to 325 degrees F. Grease two 9x5-inch loaf pans.

Beat dough just enough to remove large gas bubbles. Pour batter into prepared pans; cover and let rise 30 minutes.

Bake 30 to 35 minutes until lightly browned.

Source: Gluten Intolerance, A Resource Including Recipes, The Food Sensitivity Series, The American Dietetic Association, 1985 (Recipes are wheat-free but not all gluten-free.)

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GENE'S BASIC RICE BREAD (GLUTEN FREE)

"Gene Hill, who lives in Davis, California, bakes this bread at least twice a week. He recommends trying it as a toasted cheese sandwich. Grill it with thin slices of red onion or bell pepper and cheese."

1 cup fresh gluten-free buttermilk
1/4 cup butter, melted
1 tsp rice vinegar
1 1/2 tsp salt
2 cups brown rice flour
1/3 cup potato starch flour
1/3 cup tapioca flour
1/4 cup sugar
3 1/2 tsp xanthan gum
3 eggs
1/2 cup water (Welbilt/Dak and Zojirushi, add 2 tablespoons more water)
1 1/2 tbsp active dry yeast

Place the buttermilk, melted butter, rice vinegar, and salt in bread pan. Stir with a rubber spatula.

In a large bowl, combine all the dry ingredients except the yeast. Mix well with a whisk.

In a separate bowl, combine the eggs and water; beat lightly.

Place 1/2 of the dry ingredients in the bread pan. Add the egg mixture. Add the remainder of the dry ingredients; sprinkle the yeast on top. Select Light Crust setting and press Start. Observe the dough frequently during the kneading cycles. If it does not appear to be mixing well, use a rubber spatula to assist it occasionally.

After the baking cycle ends, remove bread from pan, place on wire rack, and allow to cool 1 hour before slicing.

VARIATIONS:
- You can substitute olive oil for the butter.
- Replace 1/4 to 1/2 cup of the rice flour with another gluten-free flour, such as yellow or blue corn flour, polenta meal, or soy flour.
- You can add at least 1/4 cup grated cheddar cheese for a new flavor.
- Saute some onions in the melted butter, allow them to cool, then add them and your favorite herbs to create an onion/herb bread.

Crust: Light
Optional Bake Cycle: Sweet Bread, Rapid Bake

Source: The Bread Machine Magic Book of Helpful Hints by Linda Rehberg and Lois Conway

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Gluten Free Blender Pancakes (using rice flour, potato flour and cornmeal)

1 cup buttermilk*
2 eggs
1 tbsp cooking oil
2 tbsp brown sugar
1/2 tsp baking soda
1 tsp baking powder
1/2 cup rice flour*
1/2 cup potato flour
1/4 cup corn meal
Pinch salt

Place milk, eggs and oil in blender. Blend at low speed. Add sugar and dry ingredients.

Pour 6-inch rounds into greased hot skillet or non-stick pan. Flip when bubbles appear through out and edge of pancakes looks dull.

*Add more buttermilk for thinner pancakes or more flour for thicker ones.

Makes 4 servings
Source: Karen Deck