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In the world of gluten-free baking, finding the perfect recipe can be an arduous but fun journey filled with experimentation and discovery. Today, we invite you to join us on our quest to create this gluten free white rice flour bread with a sourdough starter. With each variation, we change the flours used in order to find that elusive balance between taste and texture. I feel I have got the texture figured out but still working to get the right taste.
Jump to RecipeWhy Gluten-Free White Rice Flour Bread?
Baking gluten-free bread is a unique challenge because it requires replacing traditional wheat flour with alternative flours to create a bread that holds together and tastes good. White rice flour, known for its mild flavor and fine texture, serves as the perfect base for our experiments.
The Quest for Perfection: Changing the Flours:
Now, it’s time to have some fun with experimentation. Below are some different flours that I am testing out:
- Mix in Brown Rice Flour: Replace a portion of the white rice flour with brown rice flour for a nuttier flavor and added nutrients.
- Incorporate Sorghum Flour: For a touch of sweetness and a smoother texture, try substituting some of the white rice flour with sorghum flour.
- Explore Almond Flour: To impart a subtle, nutty flavor and a moist crumb, consider using almond flour as a replacement.
- Add Coconut Flour: Infuse a hint of tropical flair by introducing coconut flour, which brings both flavor and moisture to the loaf.
Remember, the key to creating the perfect gluten-free bread is to find the balance that suits your taste buds and dietary needs. Feel free to experiment and share your results with us. In future posts, I will be using even more different types of flours.
Conclusion: Baking gluten-free bread is a journey filled with creativity and culinary exploration. With our base recipe and a dash of experimentation, you can discover the perfect combination of flours that yield the ideal taste and texture for your gluten-free bread. The possibilities are endless, and the joy of finding that perfect loaf is a reward in itself. And if you are gluten free, you totally know what I mean.
The cast of characters.
Making the gluten free bread.
The Gluten Free White Rice Flour Bread plated.
Gluten Free White Rice Bread
My Gluten Free White Rice Flour Bread is artisan loaf that is very crusty and tender on the inside with a great crumb.
Ingredients
- 250 Grams GF sourdough starter
- 340 Grams Warm water
- 340 Grams White rice Flour
- 190 Grams Tapioca and/or Potato flour
- 40 Grams Brown rice flour
- 2 Tbsp Honey
- 2 Whole Eggs
- 2 Tsp Apple cider vinegar
- 1 Tsp Xanthum gum
- 3 Tsp Psyillium husk powder
- 2 Tsp Salt
- 1 Tsp Baking powder
- 1 Tbsp Avocado oil
Instructions
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Add in all the ingredients into your stand mixer. I put in everything but the starter and water first and finish with those two items last. Using a paddle attachment on a medium speed, mix for 2 minutes. The dough will come together but will not be a dough ball. The dough should have a sticky texture.
Lightly dust your counter (I used gf all purpose flour), and turn out the dough. Using either wet hands with cold water, or a dough scraper, and shape the dough in a ball. Once formed, using your wet hands, smooth out the dough's surface. Next, pick up the dough and place into an oiled bowl flipping the dough so the smooth side is on the bottom. Now, take your wet hands and smooth the top side of the dough.
Cover the bread with a tea towel. The dough will take a good 4 – 5 hours to rise. My dough is doubling in size but yours may not rise quite as much.
As the rise nears completion, turn on your oven to 425 degrees and put your Dutch oven in to get good and hot. After 45 – 60 minutes, take the Dutch oven out of the oven. Add the dough that has been placed on parchment paper into the pot. Add a few ice cubes on the outside of the parchment paper to provide some steam. Cover and place back in the oven.
Cook 25 minutes covered and 25 minutes uncovered. To check for doneness, either use a thermometer cooking to 210 degrees, or what I do, is take the bread out and tap the bottom side. If you get a hollow sound, the bread is done. Let the bread completely cool before cutting. I usually wait until the next day.
Serve and enjoy!
Okay, thanks. I realize now that I would need to omit the eggs as well. I would use a psyllium husk egg nut the recipe calls for the powder already. Suggestions?
I would actually use an egg substitute for that component and use the psyllium husk only as the binder. Hope that works for you.
can you provide info on how to make this without a sourdough starter?
Natalia, you could just use one packet of yeast. Make sure it says its gluten free. Something that I am exploring is using more than one packet of yeast to give the bread extra yeast. So watch for future posts where I share the results of this idea. Hope I answered your question.