How To make Brown Rice Bread
6 c Brown rice flour (900 g)
1 tb Salt (16.5 g)
2 2/3 c Tepid water (635 ml)
4 ts Active dry yeast (1/2 oz or
-14 g) 1/2 c Warm water (120 ml)
2 tb Honey (30 ml)
1/4 c Oil (60 g)
1/4 c Methocel (28 g)
The flour in this bread must be from short-or medium-grain rice, not long-grain rice. Start this bread 12 to 18 hours before you want to bake. Mix the rice flour and the salt, and make a well in the middle. Pour in the water, mixing gradually from the center outward. Beat vigorously for ten minutes either by hand, with a wooden spoon, or with an electric beater at medium speed, to smooth and aerate the batter. Let the mixture stand at room temperature for 12 to 18 hours. Dissolve the yeast in warm water. Stir the yeast solution, then the honey and oil into the grain mixture and mix thoroughly by hand or machine until completely smooth and uniform. Add the methocel and mix thoroughly again; the dough will become very stiff. (See the tips below.) Spoon into three well-greased 8" x 4" loaf pans. Wet your fingers with water or oil and smooth the tops. Keep the loaves in a warm (80 deg.F) and humid place to rise, until the batter reaches the top of the pans. Watch the surface of the dough and be ready to put the bread into a preheated oven as soon as the first tiny pinholes appear on the top. Bake at 350 deg.F. for about 45 minutes, or until done. Allow to cool thoroughly before slicing. SOME TIPS: If the dough was too stiff, its surface will be full of holes before it can rise, and the bread will be dense. If it is too wet, it will rise up in a big arch like wheat bread, but it will collapse. With a little practice you will get a feeling for the proper consistency. Don't try to substitute butter or shortening for the oil in this recipe because they will affect the methocel function. Store the bread in a plastic bag in the refrigerator, and freeze the extra two loaves until you need them, as the bread tends to stale quickly. Posted by Kyosho Connick. Reposted by Fred Peters.
How To make Brown Rice Bread's Videos
Best GLUTEN FREE Blender Bread - SIMPLE CHEAP FAST
I've been gluten free since 2015 and in 7 years this is simply the best gluten free bread solution I've come across!
- 2 cups white rice | soaking for at least 1.5hrs
- 7g salt
- 25g sugar
- 15g dry instant yeast | active dry worked really good too
- 40ml oil | whatever kind you like (I used olive oil)
- 235ml water | or 8ozs
How to Make the Best Gluten-free Bread | Easy Gluten-free Sandwich Bread Recipe
Learn how to make the best gluten-free bread! In this video we’re making an easy gluten-free sandwich bread recipe! It's also dairy-free! The recipe is super simple and uses basic ingredients! This bread can be sliced and enjoyed on its own, used in sandwiches and you can also freeze it. This is the fluffiest and tastiest gluten-free bread I have ever tasted and believe me I have tried many! Even my boyfriend who isn’t gluten-free loves this bread and always asks me to bake a new loaf!
Gluten-free breads in the grocery stores are quite expensive and often a bit dry! This bread is every coeliac’s and gluten intolerant’s dream! It’s so delicious and not dry at all and actually quite easy to make????
In this recipe I used all purpose gluten-free flour mix, which is basically a mix of rice flour, corn starch and potato flour☺️ Pretty much any kind of all purpose gluten-free flour mix should work well in this! If your flour mix already contains psyllium husk, you don’t need to add any psyllium to the dough. Same thing if you are using regular non gluten-free flour, no need to add psyllium, it’s only needed for gluten-free baking. The loaf pan I used was: 12 x 20 cm / 5 x 8 inch
Ingredients:
1 1/2 cups warm water (360 ml)
4 1/2 teaspoons of dry yeast (11 g)
1 tablespoon psyllium husk powder (if your flours don’t already contain it)
3 tablespoons maple syrup or honey
3 tablespoons olive oil
2 teaspoons salt
2 - 2 1/2 cups all purpose gluten-free flour mix (480 - 600 ml)
2 egg whites
Here’s the full written recipe:
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Gluten Free Rice Bread / How to Make Bread with Rice Recipe
This was a really interesting recipe to try out - Gluten-free Rice Bread which is made in the blender , full recipe written below.
More of my gluten-free recipes:
Orange & Almond Biscuits :
Peanut Butter Cookies :
Cloud Bread :
2 Ingredient Pancakes :
Savory Egg Muffins :
Sushi :
Rice Balls :
Pork Fried Rice :
Hummus :
Vegetable Curry :
Falafel :
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Recipe for Gluten-free Rice Bread Ingredients :
In a bowl, add 2 cups of rice (440g) and leave to soak for a couple of hours, then drain
Put in a blender, along with:
1 Cup of room temperature water (250ml)
3 Tablespoons of Oil (45ml)
1 Teaspoon of Salt (5g)
2 Tablespoons of Sugar (30g)
2.5 Teaspoons of Yeast (7.1g)
Blend these all together at high speed, letting the friction from the blender heat the mixture for 1-3 minutes (depending on how good your blender is!) until the mixture has reached around 40oC.
Pour into a small loaf tin, spritz with water and and leave for 20-30 minutes until it starts rising.
Spritz with water again and put in a pre-heated oven at 190oC for 35 minutes.
Best eaten warm within a few hours, or toasted with butter!
0:00 Introduction
1:05 Recipe
8:16 Slicing
9:04 Tasting
10:47 Toasted
100% Pure Rice Bread | Rice Buns | The Best Ever Easy and Delicious Gluten-free Bread!
Today I want to share with you my new Rice Bread.
It's easy to make and Delicious! The best recipe for you guys on a gluten-free diet.
If you are not on a gluten-free diet, it’s going to satisfy you either!
・20 Rice buns
200g cooked rice
250ml hot water
4g salt
20g sugar
15g vegetable oil (preferably rice oil)
4g instant yeast
200g rice flour (plain rice flour)
Black sesame seeds
Aonori Seaweed
to your liking
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Mix the rice with yeast and you will never eat bought bread!
Mix the rice with yeast and you will never eat bought bread!
Ingredients:
rice - 200 g (7 oz)
water - 350 ml (11.83 fl oz)
TO BOIL 15 minutes
warm milk - 100 ml (3.4 fl oz)
sugar - 10 g (0.35 oz)
yeast - 6 g (0.21 oz)
TO HYDRATE 10 minutes
salt - 3 g (0.11 oz)
flour - 300 g (10.6 oz)
oil - 30 ml (1 fl oz)
TO REST 1 H
Tray diameter 23 cm (9 in)
TO REST 20 minutes
IN THE OVEN 180 °C (356 °F)/45 minutes
red bell pepper - 50 g (1.76 oz)
yellow bell pepper - 50 g (1.76 oz)
onion - 1 piece
garlic - 3 cloves
oil - 20 ml (0.7 fl oz)
salt - 8 g (0.29 oz)
tomato paste - 30 g (1 oz)
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Gluten Free Brown Rice Bread | Gluten Free Bread | Gluten Free Brown Rice Flour
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