Rice Flour Bread is a traditional Canadian recipe for a classic gluten-free bread made with a mix of rice flour and potato starch (potato flour) instead of wheat flour and which is leavened with yeast. The full recipe is presented here and I hope you enjoy this classic Canadian version of: Rice Flour Bread.
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This is a rather excellent gluten-free bread. But like all gluten-free breads it does suffer the problem from the lack of elasticity that all such breads have. As a result it does not keep well and is best sliced as soon as it's ready for freezing. However, these frozen slices do make rather excellent toast.
Add 250g of the rice flour, the potato flour, sugar, yeast and salt to a large glass bowl. Heat together the milk, butter and vinegar until just warm to the touch (about 50°C) then beat the warm liquid into the dry ingredients, until you have a smooth dough. Add the egg and vanilla and beat in. Cover the bowl and set aside in a warm place for 15 minutes to prove.
Tip the dough onto a floured surface and knead thoroughly before transferring into a well-greased 20 x 10cm greased loaf tin. Cover and set aside in a warm place until doubled in size (about 90 minutes). Transfer to an oven in which a tray of hot water has been placed in the bottom and bake at 190°C for about 25 minutes or until golden brown and crispy. Unmould onto a wire rack and allow to cool. Either store in an air-tight container (it will keep for a few days) or slice and freeze.
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