White Rice Bread
We like this bread best as thick French Toast or sliced thin with soynut butter and jelly. It's great all by itself too, because the texture is light and closely resembles "real" bread. This bread freezes well, just be sure to slice it first.
You'll need:
2 1/2 Cups + 1/3 Cup White Rice Flour
2 tsp. active dry yeast
2 3/4 tsp. xanthan gum
1 tsp. salt
2 Tables agave nectar (May use sugar instead)
1 Table Olive oil
2 large eggs, beaten
1 1/3 Cups very warm water (May be heated on the stove or 1 minute
in the microwave)
Mix together flour, yeast, xanthan gum, and salt in large bowl. Add agave nectar, oil, and eggs. Mix together briefly, preferably with an electric hand-mixer. *Add the warm water a little at a time while continuing to mix, for a total of 3 minutes. Scrape down sides of bowl with a rubber spatula during mixing process. Batter will be very thin at first, but then becomes a sticky, fluffy dough by the end of mixing process.
Lightly grease a 9 1/2" x 4 1/2" loaf pan. Scrape dough into pan and smooth top with spatula. Cover pan with a towel and let rest in warm place for 1 hour. Preheat oven to 350 before resting time is over. Bake bread for 1 hour. (Check it before time is up, as oven temps vary.) Bread should be nicely browned and crusty on top, while pulled away from sides of pan. Remove bread from pan so it does not become soggy. (May need to run a sharp knife along sides of bread before removing, and give a good tap to bottom of pan to help it out.) Allow to cool on wire rack for at least 30 minutes before slicing. Enjoy!
*If the water is too hot it will kill the yeast - too cool, and the yeast won't become activated.