Feather light bread
Our cook used a 9X5 bread pan, and mixed it in a KitchenAid Mixer rather
than using a bread machine.
Here's the recipe:
First, you need to have Featherlight Rice Flour Mix on hand:
(for 9 cups)
1 part rice flour 3 cups
1 part tapioca flour 3 cups
1 part cornstarch 3 cups
potato flour (NOT potato starch)3 Tablespoons
Now for the bread recipe:
3 cups Featherlight Rice Flour Mix
2 1/4 teaspoons xanthan gum
1 1/2 teaspoons unflavored gelatin
1 1/2 teaspoons egg replacer
3/4 teaspoon salt
3 Tablespoons sugar
1/3 cup dry "milk" powder (I used Vance's Dari-Free)
2 1/4 teaspoons yeast
1 egg plus 2 egg whites
4 1/2 Tablespoons GFCF margarine
3/4 teaspoon vinegar (I used white wine vinegar)
1 Tablepoon honey or molasses (I used honey)
1 1/2 cups warm water, more or less (about 110 degrees)
Grease a 9" X 5" pan and dust with rice flour.
Combine dry ingredients in a medium bowl and set aside.
In the bowl of a heavy-duty mixer, whisk the egg and whites, margarine
(cut in chunks), vinegar, and honey until blended. (I used the whisk,
not the paddle or the dough hook on my KitchenAid mixer) Add most of
the water to the egg mixture. The remaining water should be added as
needed after the bread has started mixing.
With the mixer turned to low, add the dry ingredients (including the
yeast) a little at a time. Check to be sure the dough is the right
consistency (should be like cake batter). Add more of the water
as necessary. Turn the mixer to high and beat for 3 1/2 minutes.
Spoon into the prepared pan, cover, and let rise in a warm place
for about 35 minutes for rapid-rising yeast, 60 or more minutes
for regular yeast or until the dough reaches the top of the pan.
Bake in a preheated 400 degree oven for 50-60 minutes, covering
after 10 minutes with aluminum foil.
The book also had bread machine directions. It suggests that the
dry ingredients be mixed in a medium bowl, and that the ingredients
be placed in the bread machine in the order suggested in the manual.
Use the setting for medium crust. (This makes a 1 1/2 pound loaf)
I chose to mix by hand rather than use my bread machine, so I could
more easily control the amount of water.
NOTE: If the center of the loaf falls, it means there is too much
liquid. Next time, reduce the amount of water.
This Recipe is from:
> Featherlight Rice Bread" in The Gluten-Free Gourmet Bakes Bread
> by Bette Hagman.