Simple Gluten Free Bread Recipe
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Fast and Easy Gluten Free Bread Recipe
This simple gluten free bread recipe is ideal for people who suffer from wheat allergies, coeliac disorder or other gluten related problems. This basic mix will make a small loaf but you can easily double or triple this simple gluten free bread recipe to make a bigger loaf or larger quantities. You can even try some other variations by adding your favourite herbs. Don't forget to add this recipe to your list of favourite wheat free gluten free recipes.
Fast and Simple Gluten Free Bread
Ingredients
1 cup rice flour (The video below shows a great way to make your own)
1 1/2 tablespoons sugar
1 3/4 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/2 cup milk
1/8 cup vegetable oil
Method
Combine the dry ingredients and give them a good dry mix to ensure even distribution.
Beat the egg lightly and add it and the other liquids to the dry ingredients.
Mix thoroughly, the batter should be similar to the consistancy of a muffin mix.
Pour the batter into a greased small loaf tin.
Place on the centre rack of the oven and bake for 20 minutes.
Check with a skewer to ensure the loaf is baked right through.
Allow to cool in the tin for 30 minutes.
Once completely cool, slice your loaf and enjoy.
For some other variations, during the mixing stage you could try adding cheese, fruits, or some favourite herbs or spices. Use your imagination.
Home Made Gluten Free Bread
Gluten Free Bread Baking
More Info on Rice Flour
Rice flour (also called Mochiko,"Mochiko definition, epicurious.com food dictionary". Epicurious.com. Retrieved 2008-04-06. in Japanese and Pirinç Unu in Turkish) is a form of flour made from finely milled rice.
Rice flour may be made from either white rice or brown rice. To make the flour, the husk of rice or paddy is removed and raw rice is obtained. The raw rice is then ground to form rice powder, also known as rice flour. The rice flour is used in making neer dosa, golibaje (Mangalore bajji), and rotti. The flour is mixed with flours of wheat, millet, and other cereals to make manni, a kind of baby food. Sometimes cut dried fruits or dried vegetables are added for flavour and more nutrients. This is commonly used in the districts of Dakshina Kannada, Udupi of Karnataka, India. Rice flour is a particularly good substitute for wheat flour, which causes irritation in the digestive systems of those who are gluten-intolerant.
Many dishes are made from the use of rice flour, including rice noodles and desserts like Japanese mochi and Filipino cascaron.
Quick and Easy Gluten Free Cooking
Gluten-Free Quick & Easy: From Prep to Plate Without the Fuss - 200+ Recipes for People with Food Sensitivities
Amazon Price: $12.89 (as of 07/11/2009)
In Carol Fenster's gluten-free cooking classes, the most frequently asked question is "How can I get a meal on the table in the least amount of time?" So often, cooking gluten-free means spending hours in the kitchen-making everything from scratch. But now, Fenster reveals all her shortcuts, tips, and timesaving techniques from nearly twenty years as the gluten-free cooking authority. The Quick & Easy principles in this book will get cooks in and out of the kitchen with less fuss than ever before.
Fenster's simple but delicious recipes include favorites like hearty breads, pizzas, and pasta. In less time than ever before, gluten-free cooks can whip up homestyle entr%u017Des and side dishes, tasty breakfasts, and elegant desserts for every meal of the day, every day of the week.
What do you think?
You need the right tools for the job
Heavy Duty Tin Loaf Pan, 10 X 4.5 Inch
Amazon Price: $4.79 (as of 07/11/2009)
List Price:
Heavy Duty Mini Tin Loaf Pan, 5.75 X 3 Inch
Amazon Price: $2.99 (as of 07/11/2009)
List Price: $3.99
Wilton Aluminum 9-Cavity Petite Loaf Pan
Amazon Price: $11.99 (as of 07/11/2009)
List Price: $11.99
Deluxe 4 (Four) Industrial Grade Tin Loaf Pans Bakeware Set with Large, (2) Medium and Small Sizes
Amazon Price: $21.99 (as of 07/11/2009)
List Price: $29.99
Got some tips of your own?
JoDeeVale wrote...
Thanks for the lens. I added you to my lensroll here: Gluten-Free Doesn't Have To Be A Drag
Posted May 19, 2009
StevenCousley wrote...
Certainly worth a try. Substituting a different liquid should still produce something loaf shaped and hopefully edible. Try with or without the egg substitute and see how that affects the result as well.
[in reply to WritingforYourWealth]
Posted November 09, 2008
WritingforYourWealth wrote...
Think this would work with soy milk and egg substitute? ;) It's bad enough having to avoid gluten but I'm supposed to stay away from eggs and dairy too. I've pretty much just given up on breads, heh.
Posted November 09, 2008
StevenCousley wrote...
in reply to KathleenH
The egg adds more protein to the mix so it should help to give more volume.
Posted October 28, 2008
KimGiancaterino wrote...
Another great recipe! Welcome to Culinary Favorites From A to Z.
Posted October 27, 2008
KathleenH wrote...
Thanks for this interesting recipe! I haven't tried a gluten free bread recipe with egg before, so should give it a go.
Posted October 27, 2008
StevenCousley wrote...
Certainly is. Flour can be made from just about any grain.
Posted October 12, 2008
poutine wrote...
I didn't even know there was such a thing as rice flour.
Poutine
Posted October 12, 2008
