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1
Soak the dry yeast in 30 ml of the listed amount of the lukewarm water (a rough estimate of the lukewarm water is fine).
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2
Spread out parchment paper in your pound cake pan.
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3
Combine the rice flour, cornstarch, sugar, and salt in a bowl with a whisk.
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4
Then mix in the warm water, followed by the dry yeast.
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5
Add the oil last and mix well.
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6
The batter will become creamy.
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7
If it hasn't become creamy, add more warm water.
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8
See the image for reference.
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9
Pour into the pan.
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10
Gently cover with plastic wrap and let sit at room temperature.
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11
Allow to rise to twice it's volume.
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12
It'll depend on the temperature of the water - if it's not that warm, it'll take time to rise.
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13
Once the batter has risen to 1.5 times its volume, preheat your oven to 200C.
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14
When it gets to 2 times its volume, bake for 25-30 minutes.
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15
Cover with aluminum foil mid-way to stop it from burning.
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16
It's done if you can cleanly skewer it with a toothpick.
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17
Remove from the pan and cool.
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18
Cut it once it's cooled.
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19
It stays soft and chewy even the next day.
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20
Everyone can enjoy eating the same bread, even those with allergies.
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21
I tried making sandwiches with this.
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22
My husband tried it out and said it was delicious, gobbling it up.
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23
Take care with what you put in the sandwich with regards to eggs and milk allergies.
