I’ve finally succeeded in making a gluten free rice ‘bread’ that’s easy to make, isn’t too crumbly, slices well, and toasts well.
INGREDIENTS
415 grams white rice flour
80 grams sweet white rice flour
2 tablespoons baking powder
1 tablespoon xanthan gum
½ teaspoon salt
2 eggs
16 ounces water
DIRECTIONS
- Combine eggs and water in a food processor (cutting blade). Then run for a few seconds until frothy. Set aside.
- Combine all dry ingredients in the food processor. Then add the liquid while the machine is running.
- Pour into a greased loaf tin. (The consistency reminds me of semolina pudding.)
- Bake at 230 degrees for 30-35 minutes.
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