Do you have friends or family visiting and they need to have gluten free food? Why not treat them, and everyone else to really tasty bread rolls, or a plait that everyone can share?
Besides being a very tasty bread, this Brown Rice Bread can be easily shaped and moulded into rolls and plaits, or whatever shape bread your creative self can dream up!
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Bread made with this recipe won Second Prize at the Devonport Show in 2011 and 2012. The other bread in the competition was made with wheat flour, some was made in bread-making machines! The Judges did not know they were judging a "gluten free" bread.
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The Brown Rice Bread recipe is an easy recipe for gluten free bread that tastes and feels like real bread. No, that sounds a bit simple ... who would have thought that you could bake a really tasty, light bread using rice flour? When My daughter had to go on an even more restricted diet I was challenged to come up with a bread that she could eat. Nothing with corn or maize. And, of course there are things she doesn't like!
This bread has become the household favourite! It tastes good, you can make sandwiches. It freezes well and defrosts well!
This Brown Rice Bread recipe makes dough that can be worked and shaped into rolls and plaits.
Makes a loaf approximately 1100 grams (2 lb 7 oz).
So many gluten free breads are no fun to eat. They promise much but deliver little!
When my first Chia & Poppy Seed Bread came out of the oven I was so excited to have baked bread that had a real crust, smelled like bread, tasted like bread and had the texture of a good wholemeal bread. Since then I have been working at developing other breads and baked goods that use a range of gluten free flour mixes. I develop all my own flour mixes.
I used to bake wheaten bread and I loved baking for friends and family. When some of us had to keep away from gluten we missed home made bread. Many of the available gluten free bread mixes and recipes resulted in loaves that gave no joy! I set myself the challenge of creating a range of breads and other foods that were a joy to eat, and that anyone would find tasty and pleasant to eat. All my recipes have to pass the taste tests set by my children and my wife. Anything that fails is consigned to history!
All my recipes use ingredients that are readily available in supermarkets and health food stores.
This bread can be used for 2 or 3 days without freezing, and without losing its taste or texture; but who would want to leave it alone for that long?
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Allergy information:
This recipe uses: baker's yeast, eggs, flax seed, psyllium husk
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