No Bull Rice Bread – a delicious recipe with brown rice flour, rice flour, flour, salt, sugar, yeast. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Make sure there is a rack in the middle position of the oven. Set the temperature dial to 200u00b0F and heat up the oven.
2
Butter and flour (I use the white rice flour) the coverable loaf pan.
3
Dump all the ingredients in a bowl. Mix in the filtered water (carefully and slowly!) with a butter knife until all the flour is incorporated and the dough is the texture of soft ice cream. Make sure you have all the flour mixed together before adding the next step of water. It can go from dough to soup very fast! It usually takes a bit more than 1 1/4 cups for me.
4
Turn off the oven. Dump the dough into the loaf pan and leave it in the oven to rise for 1 hour.
5
Set the oven to anywhere between 350u00b0F to 375u00b0F depending on how you want your crust and bake it for 40 minutes with the lid ON.
6
Take the lid off and bake it for another 40 minutes.
7
Cool until yummy-warm.
482
kcal
Calories
4
g
Fat
95
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 cups brown rice flour, 1 1/4 cups rice flour, 1 cup glutinous-rice flour (AKA Sweet Rice Flour), 1 teaspoon salt, and more.
Yes, No Bull Rice Bread 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.
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