This gluten-free sandwich bread is made with homemade brown rice flour (simply by grinding brown rice in a grinder, then sift and grind again to make it finer, a cheaper option). In the original recipe (by King Arthur Flour), it suggests the use of its stabilized brown rice flour for a better taste. Since the flour used is different, the bread dough and end result are different from its original recipe, yet still acceptable!
Gluten-Free Brown Rice Sandwich Bread | Dietplan-101
- 2 cups brown rice flour
- 2/3 cup potato starch
- 1/3 cup tapioca starch
- 3 tbsps granulated sugar
- 1 1/4 tsps salt
- 2 tsps xanthan gum
- 2 tsps instant yeast
- 1 cup warm milk
- 1/4 cup butter (soften)
- 3 large eggs
- Mix flour, starches, sugar, salt, gum and instant yeast with a stand mixer with paddle attachment (or hand mixer) until well combined.
- With the mixer running, pour in the milk gradually.
- When the mixture has come together, add in soften butter and continue mixing until well blended.
- Add in eggs one by one, beat until well combined before adding another.
- After adding all eggs, beat the thick batter at MEDIUM speed (or the dough will FLY out) until smooth, about 3 minutes.
- Scrap the sides of the mixing bowl, cover and let the batter rise for 45 minutes (at room temperature).
- Lightly grease and line a loaf pan (I use 9″ x 5″ x 2.75″).
- Transfer the risen batter to the loaf pan, then smooth the surface with wet fingers.
- Cover the pan loosely and let the batter rise again until it is reaching the rim of the pan (about 12-15 minutes at room temperature 90°F/32°C).
- Preheat oven to 355°F/180°C.
- Bake in the preheated oven for about 30 minutes, until golden brown.
- When the bread is done, remove it from the pan as soon as possible.
- Brush the top crust with some butter to keep it soft (optional).
- Cool on a wire rack for about 30 minutes before slicing.
- Best serve fresh from oven.