Brown And White Rice Flour Gluten Free Bread Recipe

Name: Brown And White Rice Flour Gluten Free Bread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lrg Large eggs see * Note; 8 ounce lukewarm water (90 to 95 degrees); 4 Tbsp. melted butter or possibly canola oil (don't use margarine); 1 tsp cider vinegar; 1 c. white rice flour; 1 c. brown rice flour; 3/4 c. potato starch flour; 1/4 c. tapioca flour; 2/3 c. non-fat dry lowfat milk; 3 Tbsp. brown sugar; 1 Tbsp. xanthan gum; 1 1/2 tsp salt; 1 Tbsp. Red Star active dry yeast

Servings: persons

3 lrg Large eggs see * Note
8 ounce lukewarm water (90 to 95 degrees)
4 Tbsp. melted butter or possibly canola oil (don't use margarine)
1 tsp cider vinegar
1 c. white rice flour
1 c. brown rice flour
3/4 c. potato starch flour
1/4 c. tapioca flour
2/3 c. non-fat dry lowfat milk
3 Tbsp. brown sugar
1 Tbsp. xanthan gum
1 1/2 tsp salt
1 Tbsp. Red Star active dry yeast

1
* Note: Measure Large eggs into a 2-c. measuring c.. Add in 8 ounces of water or possibly sufficient to fill measuring c. to just over the 1 2/3 c. marking.
2
In mixing bowl, thoroughly combine Large eggs, lukewarm water, melted butter or possibly oil and cider vinegar with a wire whisk or possibly fork.
3
Pour mix into bread pan.
4
Measure and blend together all dry ingredients, except yeast, with a whisk or possibly fork.
5
Place into bread pan on top of liquid ingredients.
6
Add in yeast on top of dry ingredients.
7
Lock pan into bread maker.
8
Program machine for BASIC RAPID or possibly BASIC/SPECIALTY Bread Setting and MEDIUM Bread Color.
9
Press START/STOP button to turn bread maker on.
10
When mixing/kneading action begins, use a rubber scraper to assist in mixing for a few min.
11
The machine will then mix the thick batter by itself.
12
The mix won't form into a ball of dough, but will be a thick batter which will take on a swirled appearance on top after about 10 min of mixing.
13
After mixing, the bread maker will then go through the rise cycles and be baked.
14
When the loaf is done, turn bread maker off by holding START/STOP button down for 3 seconds or possibly till the red signal light goes out.
15
Remove bread pan using pot holders.
16
Invert pan to remove loaf and cold on rack completely before slicing.
17
This recipe yields a 2 lb.
18
loaf of bread which will be about 5 inches high.

833

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 lrg Large eggs see * Note, 8 ounce lukewarm water (90 to 95 degrees), 4 Tbsp. melted butter or possibly canola oil (don't use margarine), 1 tsp cider vinegar, and more.

Yes, Brown And White Rice Flour Gluten Free Bread Recipe falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!