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My review
Easy Rice Bread
Lindsay Schott
"This bread is a little heavier than ordinary bread. But it is gluten-free and easy to make."
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Ingredients
2 h 50 m servings 237 calsOriginal recipe yields 12 servings (1 loaf)
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Directions
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- To help insure success have all ingredients at room temperature before proceeding. Combine the white rice flour, brown rice flour, xanthan gum, and salt. Mix very well. The flours need to be completely combined.
- Combine the gelatin, sugar, egg replacer, milk powder, beaten eggs, vinegar and oil. Beat until well combined.
- Combine the flour mixture, egg mixture and yeast together and beat well. A standup mixture works best for this. Add tepid water to dough if mixture is to dry. The dough should be somewhere between a normal bread dough consistency and a batter.
- Pour into greased 9x5 inch bread pan and allow to rise in a warm, still place until doubled in bulk. Bake in a preheated oven at 325 degrees F (165 degrees C) until crust is a light to medium brown. Cool ten minutes in the pan, then to room temperature outside the pan before slicing.
Nutrition Facts
Per Serving: 237 calories; 5.5 g fat; 39.8 g carbohydrates; 6.6 g protein; 48 mg cholesterol; 362 mg sodium. Full nutrition
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Reviews
Read all reviews 1316 Ratings
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Most helpful positive review
6/25/2008
For gluten-free bread, this is 5 stars all the way...with some changes. The mix was too dry for me too, I added at least an extra cup of water. I left out the milk powder as we can't have it, ...
Most helpful critical review
4/1/2000
Found the mix to be very dry. Had to add 2 cups of water to make it manageable. It would help to give a length of time to bake, since there is no way to check if it is done. For some reason t...
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6/25/2008
For gluten-free bread, this is 5 stars all the way...with some changes. The mix was too dry for me too, I added at least an extra cup of water. I left out the milk powder as we can't have it, ...
2/23/2009
This was a great recipe for gluten free bread. I did take other people's suggestions. I soaked the rice flour in the liquid for 20 minutes, no dry milk and 4 eggs instead of the egg substitute. ...
6/2/2001
I am on a Wheat and Dairy Free Diet for my Rhuematoid Arthritis and this recipe was great for me. It actually tasted normal and my family REALLY couldn't tell the difference!!
7/31/2009
Hi, I haven't tried this recipe yet, but I have tried a bunch of rice only bread recipes. A few tips that work on bread in general. I will try this recipe in a week or so. But I wanted to leave...
4/1/2000
Found the mix to be very dry. Had to add 2 cups of water to make it manageable. It would help to give a length of time to bake, since there is no way to check if it is done. For some reason t...
6/20/2011
I liked this recipe very much. I used four eggs instead of the egg substitute and olive oil instead of walnut oil. The texture is dense but for me that was a plus.
3/6/2000
Find a way to test for doneness; for me the center was not cooked enough. Taste is good.
1/16/2011
This is the first time I've made GF bread with yeast and I appreciated the extra tips about what the consistency should be. Dense but lightly sweet. It's a keeper. Thanks for sharing!!
7/15/2012
This is by far the best tasting, best textured rice bread I have tried. However, I had to make it twice because it was my first time making bread, and I didn't know that the yeast had to be acti...