I ground brown rice in quantity so I’m ready to make pancakes or quick breads when she comes.
Here’s the bread recipe:
4 Tablespoons sugar
1 Tablespoon Active Dry yeast
1 1/4 warm water (baby bath temperature)
Let sit until it looks thicker and has a fine textured foam. (ten minutes)
1 1/3 cups brown rice flour
2/3 cups sorghum flour (I use Bob Red Mills)
1/2 cups potato starch flour
1/2 cup cornstarch
1/3 cup canola (or other vegetable oil)
1 Tablespoon Xanthan gum (I bought by the pound it off Amazon from ESSENTIAL DEPOT. A little goes a long way)
1 1/2 teaspoon salt
Mix in the remaining ingredients. It will be like a thin batter but it thickens like instant pudding until it has a consistency similar to peanut butter cookie dough. Once it’s completely thickened, (two minutes) spoon into a greased loaf pan. Smooth the top with wet fingers.
I warmed my oven for half a minute and turned it off. I let the loaf rise in the warm oven for an hour until double. I just turned on the oven to 350 without disturbing it. I set the timer for 32 minutes. Perfect! Delicious!
I sliced it when it was cooled and stored in a ziplock bag. (Pictures to come)