Kitchen Witchery

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!

gluten free flour mixture

  • 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.

after the bread had risen

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.

baked loaf

And it is delicious.

inside the loaf

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.


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