The Allergy-Free Cookbook by Eileen Rhude Yoder

Author:Eileen Rhude Yoder
Language: eng
Format: epub, mobi, pdf
Publisher: Running Press

Makes 2 loaves

Rice Flour Bread

2¼ cups warm water

4½ teaspoons dry yeast

¼ cup honey

4¼ cups brown rice flour

½ cup sunflower seeds, ground

1 carrot, grated

4½ teaspoons xanthan gum

1 teaspoon nutmeg

1 teaspoon dried herbs or lemon rind, grated

⅓ cup oil

2 eggs (optional)

2 to 4 tablespoons sesame seeds

Preheat the oven to 200°F. Grease two 8 x 4-inch loaf pans.

Combine the water, yeast, and honey in a cup. Set aside for 10 minutes, until the yeast is foamy. Place the flour in a large bowl in a 200°F oven for 10 to 15 minutes to warm it. (Then preheat the oven to 400°F.) Remove 1 cup of the flour and reserve. To the remaining flour add the sunflower seeds, carrot, xanthan gum, nutmeg, and dried herbs. Mix well.

Make a well in the center of the flour and add the oil, eggs, and the yeast mixture. Using an electric mixer, beat at high speed for 3 minutes. Stop and scrape the sides of the bowl. Add the reserved flour. Beat at low speed for 1 minute. Scrape the batter off the beaters and level the surface of the dough. Oil the top of the dough and the sides of the bowl above the dough. Cover the bowl with a damp towel. Place in a draft-free place to rise. Allow to rise for 1½ to 2½ hours, until doubled in bulk. Do not rush this step. Yeast should work slowly.

To knead the dough, beat with an electric mixer for 3 minutes. Scatter sesame seeds in bottoms of the loaf pans, especially in corners. Divide the dough between the pans, pushing it into the corners with a spatula and smoothing the tops. Sprinkle with sesame seeds. Allow to rise, uncovered, for 30 to 35 minutes, until the dough just reaches the tops of the pans. Don’t let it go higher or it may collapse. Bake at 400°F for 10 minutes. Place foil loosely over the loaves and bake 50 minutes more.

Note: The secret to making yeast-raised gluten-free bread is the xanthan gum.

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