Brown Rice Bread Gluten Free Recipes

Steps:

• Bring all refrigerated ingredients to room temperature. Grease a 5 x 9-inch loaf pan.
• In the bowl of a stand mixer, combine eggs, oil, and lemon juice. In a large measuring cup, combine water, 1 tablespoon sugar, and yeast; let stand for 5 minutes, or until foamy. In a medium bowl, combine tapioca starch flour, brown rice flour, dry milk powder, xanthan gum, salt, flax seed, and 3 tablespoons sugar. Add yeast mixture to the egg mixture, then slowly add dry ingredients a little at a time until completely incorporated. Mix batter on high speed for 31/2 minutes, then pour into prepared pan.
• Cover bread with foil and place in a cold oven. Set a pan of hot water on a lower shelf underneath the bread. Leave for 10 minutes with oven door closed. (This will cause the tread to rise quickly.) Remove bread from oven (do not uncover) and place in a warm place in the kitchen.
• Preheat I oven to 400°F Bread will continue to rise as oven preheats.
• Uncover bread and bake for 10 minutes to brown the top. Cover bread with foil and continue to bake bread for 30 minutes. Turn bread out onto a cooling rack. When completely cooled, wrap tightly to maintain freshness for as long as possible.
• TIPS: If humidity is high, reduce the amount of water in the recipe to avoid over rising. Many gluten-free bakers experience the frustrating situation in which a beautiful loaf of bread deflates once removed from the oven. You will need to experiment a little to get just the right amount of water in your bread depending on the humidity in the air. If in question, use less water than the recipe calls for.
• You may use rapid rise yeast instead of regular yeast. If doing so, eliminate the cold oven rise method with a pan of hot water, follow yeast package directions instead for rise time.
• Hamburger Buns.
• Pour batter into English muffin rings, follow directions above. Bake for just 15 minutes. Once completely cooled these buns freeze well. Always serve buns warmed, otherwise they will be crumbly.

Steps:

• Oil a 9 x 5 inch loaf pan. Preheat oven between 170 and 200 degrees fahrenheit (lowest possible).
• Mix warm water with brown rice syrup, molasses, and yeast in a cup larger than 8 oz., as it may bubble over; set aside until foamy on the top, about 5 minutes.
• In the bowl of your mixer, beat the egg whites at high speed in a large mixing bowl until large bubbles form, about 20 seconds. Whisk together the dry ingredients; and set aside.
• Add dry ingredients all at once and mix on low speed until all dry ingredients are moistened; beat on high for 1 minute.
• Add dough batter to prepared pan and distribute and smooth the top using a rubber spatula. You'll want to meet all sides of the pan. If you miss the corners that will still be okay, as it will fill in upon rising. To smooth out the top, drop a few drops of water on the top, and spread evenly with a rubber spatula.
• Place the bread pan in the oven. Turn oven off. Allow the dough to rise until the center is about 1/2 inch over the top of the pan, about 22 minutes. It will rise more while the oven is heating and during baking.
• Remove pan from oven and preheat oven to 375 degrees fahrenheit .
• Place the pan on the center of the rack in the center of the oven and bake for about 35 minutes or more, or until the bread reaches about 210 degrees fahrenheit.
• Immediately remove the loaf from the oven and the pan; slice off the two ends to allow the steam to escape; and set the loaf on a cooling rack to cool to cool completely.
• Once cooled, it will shrink a little bit. Slice it with an electric slicer, electric knife or serrated knife. You'll get about 13-16, depending upon how thick you slice it.

Steps:

• Grease and rice flour a 9x5 bread pan.
• In the bowl of an electric mixer sift together the rice flour, sorghum if you're using, tapioca starch, potato starch, guar gum, baking powder, yeast and salt. Grind the quinoa, almonds, flax seeds, sunflower and sesame seeds and two tablespoons of the chia seeds in a clean coffee grinder until very fine. Mix with the dry ingredients on low speed until well combined and no lumps remain.
• Stir remaining two tablespoons of chia seeds in 1/2 cup of water. Three minutes later, stir well again and set aside.
• In a medium bowl whisk the eggs, 3/4 cup of warm water, olive oil, honey, vinegar, and molasses if you're using, until well combined. Stir in the chia mix. Add in one dump to the dry ingredients then beat on medium-high for 4 minutes, scaping down as needed.
• Pour the dough into the prepared pan. Spread evenly with a wet spatula slash down the middle with a sharp knife and sprinkle with the remaining sesame seeds if you wish.
• Rise dough for approximately 45 minutes, until it barely reaches the top of the pan.(I rise mine over a bowl of boiling water with a cooling rack on top, in the microwave, very successfully and it only takes 20 to 30 minutes).
• Bake at 350 degrees in a preheated oven for 45 to 60 minutes until the top is medium brown and the internal temperature is between 208 and 210 degrees.
• Allow to cool thoroughly before slicing with a serrated knife.