If there is one thing I’ve gathered about gluten-free food, it is this: it’s EXPENSIVE. I mean, I totally understand that some people don’t have any other choice than to eat gluten-free…(I have a few friends who are in that boat). But I have such a hard time with the over-pricing on fairly normal things (like a loaf of bread).
So, I was super stoked to try this recipe! There are THREE main things that I discovered about this rice bread:
1. It’s pretty cheap to make.
2. It’s really easy to make.
3. It’s very tasty.
This is a great recipe for individuals who are looking to bake gluten-free. It was especially easy with the WonderMill and the WonderMix. I ground my rice in the WonderMill (which took about 2 minutes). Then I mixed everything together in the WonderMix (using the dough hook and dough divider). Although this is a batter bread, it is a very THICK batter, so I would recommend always using the dough hook. (I have found that the cookie whips and french whips are really only made to handle light-weight recipes).
After making this recipe, I was reminded of one of my more favorite features of the WonderMix. This feature is the hollow drive column on the bowl…it is so easy to clean! [I love my Bosch, but whenever I make bread, I get dough stuck down inside the column and it is very hard to clean it out!] The WonderMix is great, because the column of the bowl is hollow and very easy to reach with a scrub brush.
So maybe it’s a bit trivial, but I’ll admit it…I’m a low maintenance girl and I love low maintenance cleaning
- 6 ½ c. rice flour
- 5 tsp. xanthum gum
- 3 tsp. salt
- 1 c. dry milk powder
- 6 Tbl. Sugar
- 6 eggs
- ½ c. canola oil
- 3 ½ c. water
- 2 tsp. cider vinegar
- 4 ½ tsp. SAF yeast
- Preheat oven to 400 degrees.
- Grind 5-6 c. rice in the WonderMill Grain Mill. Set aside.
- Combine ingredients in WonderMix bowl, using dough hook and dough divider (use only half the flour with yeast on top).
- Begin mixing, adding flour until dough cleans sides of bowl. Knead for 6 minutes (dough will be like a thick batter).
- Divide into 3 loaves and let rise in loaf pans, sprayed with nonstick pan spray, until doubled in size.
- After placing bread in oven, drop temperature to 325 degrees.
- Bake 20-25 minutes or until internal bread temperature reaches 180 degrees.