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Gluten and Dairy-Free Rice Bread Recipe

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This recipe for Gluten and Dairy-Free Rice Bread is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1Tbsp. SAF yeast
3 1/2 cups brown rice flour
1/3 cup agave or maple syrup
1 1/2 tsp. Real Salt
1 Tbsp. Guar Gum or Zanthum Gum
2 cups warm Almond Milk
3/4 cups Extra Virgin Olive Oil
2 eggs
Directions:
Directions:
Mix all ingredients until well blended. Spoon into 2 8 inch oiled loaf pans and smooth the top of the dough. Cover pans and let rise for one hour. Bake in 350 degree oven for 27-30 minutes. Remove after 5-10 minutes from pan. Cool then store in plastic bag in refrigerator. Freezes well.
Personal Notes:
Personal Notes:
I used this bread to make gluten-free stuffing from Susan's Chatham Hill recipe. I sliced the rice bread into 1/2 inch squares, tossed with olive olive, salt, pepper and sage, and toasted in the oven until crunchy and brown.

 

 

 

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