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tinathorn

bread - gluten free light and airy

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Rate this recipe 4.4/5 (15 Votes)
bread - gluten free light and airy 1 Picture

Ingredients

  • 1 Tbsp yeast
  • 3 Tbsp sugar
  • 1 1/4 cup warm water
  • 1 1/3 cups brown rice flour
  • 2/3 cup sorghum flour
  • 1 cup potato starch
  • 1/3 cup veg. oil
  • 3 eggs
  • 1 tbsp xantham
  • 1 1/2 tsp salt

Details

Adapted from facebook.com

Preparation

Step 1

Combine yeast, water and sugar in a separate bowl and let sit until it grows bubbly. In a large bowl mix rice flour, sorghum flour, potato starch, xantham pwd. and salt, together. Add oil, eggs and yeast mixture and stir. Fill loaf pan with batter but be sure not to fill more than 3/4 full or it will overflow...if you have excess batter bake in a smaller dish or muffin pan. (Batter will be the consistency of banana bread dough, not runny like pancake batter though). Let rise for about an hour or until the bread rises above the top of the pan. Bake at 375 for 25-30 minutes. Wait until cool to cut.

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