I felt inspired to finally put up this recipe, since I made several loaves of rice flour bread yesterday, so we could use it today to make stuffing for our turkey. Canadian thanksgiving weekend! One of my most favorite meals. And I think the stuffing (and cranberries) are my favourite part.
So when my daughter was little and I realized she had a lot of food sensitivities, I searched and searched on the internet for a good rice flour bread recipe for a bread machine. But all of the ones that I tried either didn’t rise, would rise and then flop in the middle, tasted bad or a was as hard as rock.
So I started experimenting my own and after about 10-15 different tries, I finally came up with a great recipe.
1 cup water
1/3 cup milk (I use plain rice milk)
2 eggs (I use 3 tsp egg replacer mixed with 4 TB water)
1 tsp apple cider vinegar
4 TB oil
2 TB sugar
1 tsp salt
1 1/2 cup white rice flour
2/3 cup brown rice flour
1 1/2 tsp xanthan gum (you can also use guar gum instead)
2 tsp quick rise yeast
Rice flour is a little finicky, so it’s important that you place all of the ingredients in the exact order that is listed in the bread machine pan. Then when you put in the flour, try to spread it around so that it covers all of the liquids underneath. I have no idea why this makes a difference, but it does. Then start the bread machine on the “grain setting”. It cooks it a little longer than the regular setting.
Keep the bread in a plastic bag and refrigerate after about a day, then slice and freeze after about 3 or 4 days (it can last for a long time in the freezer).