Gene's Basic Rice Bread

Course : Gluten Free
Serves: 6
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1 cup buttermilk -- fresh gluten-free
1/4 cup butter -- melted
1 teaspoon rice vinegar
1 1/2 teaspoons salt
2 cups brown rice flour
1/3 cup potato starch flour
1/3 cup tapioca flour
1/4 cup sugar
3 1/2 teaspoons xanthan gum -- * see note
3 large eggs
1/2 cup water
1 1/2 tablespoons active dry yeast

Preparation / Directions:

* You can substitute Certo. Place the buttermilk, melted butter, rice vinegar, and salt in bread pan. Stir with a rubber spatula. In a large bowl, combine all the dry ingredients except the yeast. Mix well with a whisk. In a separate bowl, combine the eggs and water; beat lightly. Place 1/2 of the dry ingredients in the bread pan. Add the egg mixture. Add the remainder of the dry ingredients; sprinkle the yeast on top. Select Light Crust setting and press Start. Observe the dough frequently during the kneading cycles. If it does not appear to be mixing well, use a rubber spatula to assist it occasionally. After the baking cycle ends, remove bread from pan, place on wire rack, and allow to cool 1 hour before slicing. Variations: You can substitute olive oil for the butter. Replace 1/4 to 1/2 cup of the rice flour with another gluten-free flour, such as yellow or blue corn flour, polenta meal, or soy flour. You can add at least 1/4 cup grated cheddar cheese for a new flavor. Saute some onions in the melted butter, allow them to cool, then add them and your favorite herbs to create an onion/herb bread. Optional bake cycle: Sweet bread, Rapid bake.

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