I found a really neat looking gluten-free flour rice flour recipe. Being down for some experimentation, The recipe boasts to work as a cup for cup exchange with a great flavor. I’m pretty impressed!
- 1 Bag (24 oz or 4.25 Cups) Brown Rice Flour
- 1 Bag (24 oz or 4.25 Cups) White Rice Four
- 1 Bag (24 oz or 4.25 Cups) Sweet Rice Flour (also known as glutenous flour) – I used Jasmine rice which share a lot of similar properties.
- 1 Bag (20 oz or 4.5 Cups) Tapioca Flour (aka Tapioca Starch)
- 2½ TBSP (0.8 oz) Xanthan Gum – I used 3TBSP of ground chia seeds
I also threw in about 1/4C of ground flax meal that I had from a failed gluten free garbanzo bean flour tortilla recipe I found.
and I mixed the lot really well.
You don’t have to buy pre-ground flours or meals. I used a blender to grind the inexpensive bags of rice/seeds I bought. The entire flour mix cost just over $7, I used 2.5C, of approximately 20 cups making this loaf approximately $1 (including oil and yeast costs) to make. That’s a pretty good deal for no preservatives, no additives, no allergens and a pretty amazing taste and smell. We’ll see what other recipes we can enjoy from it.
So, once I made the dough and allowed it to rise, I unthinkingly punched it down. The nice thing about gf dough is you only need to let it rise ONCE, lol. SO, I decided flat bread was delicious bread, too.
I used this really basic wheat bread recipe.
I used 1/2 TBSP of honey to feed the yeast, 2.5C gf flour mix and baked in oven at 350 degrees for 25 minutes.
And it is delicious.
I’ll post 2nd attempt – one in which I don’t punch down the bread before baking, lol.
It’s a great bread! It comes out of the pan dense but doesn’t taste dense like other gf baked goods I’ve purchased. It has a rich yeasty smell and a subtle flavor.