Photo: Pille R. Priske
Gluten Free Rice Bread
16 ingredients
Serves 8
openrecipes
A gluten free bread recipe that can be easily used for sandwiches, as it is light, soft and airy. Though brown rice flour is used for fiber content, you may substitute white rice flour.
Estimated Nutrition (whole recipe, rough)
1184
Calories
30g
Protein
25g
Fat
208g
Carbs
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Flax Seed | 1 tbsp (10g) ground | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Syrup | not in our table | 0 |
| Teff | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup filtered water, heated to 110-115 Degrees Fahrenheit
- 2 teaspoons evaporated cane juice or sugar
- 2 teaspoons unsulphurated molasses
- 2 teaspoons brown rice syrup
- 2 teaspoons instant dry yeast
- 1 1/8 cup brown rice flour
- 3/4 cup tapioca starch
- 3/4 cup potato starch
- 1/4 cup teff flour
- 1/8 cup (2 Tablespoons) flax seed meal
- 2 teaspoons xanthan gum (or guar gum)
- 3/4 teaspoon salt
- 1/3 teaspoon gluten-free baking powder
- 1/4 cup neutral cooking oil (I use extra virgin olive oil)
- 2 teaspoons apple cider vinegar
- 3 large egg whites, at room temperature
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes