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Little gluten-free gift breads for my mother and sister in law.
Preparation Time 20 minutes .. Rising 40-60 minutes .. .. Baking 40-50 minutes
INGREDIENTS .. 1 little bread
- 2 cups (240 g) rice flour
- 1/2 cup (60 g) potato starch
- 1/2 cup (60 g) soy flour
- or 1/2 cup (60 g) tapioca flour ( for tapioca bread)
- 1/3 cup (40 g) cornstarch
- 1 tbsp xanthan gum
- 1 1/2 tsps tsp salt
- 3 tbsp caster sugar
- 1 egg for the dough
- 1 tbsp gluten-free active dry yeast
- 4 tbsp sesam oil
- 1 tsp apple vinegar
- 1 1/4 cups (300 ml) water
PREPARATION
Oven method: Preheat oven to 375°F.
In a med sized bowl, measure all of the dry ingredients. Stir or whisk well. Mixture will be very thick.
Combine liquids and mix well.
Lightly oil a 9-x-5-inch loaf pan.
Add yeast to mix and beat in liquids. Beat 2 minutes. Scrape into loaf pan, cover with plastic wrap, and let rise to the top of the pan.
Bake 40-45 minutes or until lightly browned. Cool on a wire rack before slicing.
If you have an allergy to eggs, simply exclude them and substitute by water.
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