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Rice Flour Bread
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.
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Additional Time:
(+120 minutes proving)
Makes:
2 loaves
Rating: 
Tags : Vegetarian RecipesBread RecipesBaking RecipesCanada Recipes
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.
Ingredients:
375g rice flour, divided
125g potato flour (or cassava [tapioca] flour)
15g sugar
15g instant yeast
1 tsp salt
190ml milk
30g butter
1 tsp white wine vinegar
1 eg
1 tsp vanilla extract
Method:
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.
