Rice Flour Bread

Rice Flour Bread

From the Allergy-Free Cookbook by Eileen Rhude Yoder, PH.D. , here is an unusual Rice Flour Bread recipe which uses the addition of a carrot to give it a more moisture and softness than typical rice bread. 

This recipe makes 2 loaves.

Ingredients:
21/4 cups warm water
41/2 teaspoons dry yeast
¼ cup honey or sugar
41/4 cups brown rice flour
½ cup sunflower seeds, ground
1 carrot, grated
41/2 teaspoons xanthan gum
1 teaspoon nutmeg
1 teaspoon dried herbs, or lemon rind grated
1/3 cup oil
2 eggs (optional)
2 to 4 tablespoons sesame seeds

Instructions:
Pre-heat the oven to 200 degrees F. 
Grease two 8x4-inch loaf pans.
Combine the water, yeast and honey or sugar in a cup. Set aside for 10 minutes, until the yeast is foamy.
Place the flour in a large bowl in the oven for 10 to 15 minutes to warm it. Then pre-heat the oven to 400 degrees F.
Remove I cup of flour and reserve.
To the remaining flour add the sunflower seeds, carrot, xanthan gum, nutmeg and dried herbs or lemon rind. Mix well.
Make a well in the center of the flour and add the oil, eggs, and the yeast mixture.
Using an electric mixer beat at high speed for 3 minutes.
Stop and scrape the sides of the bowl. Add the reserved flour.
Beat at low speed for 1 minute. Scrape the batter off the beaters and level the surface of the dough.
Oil the top of the dough and the sides of the bowl above the dough.
Cover the bowl with a damp towel. Place in a draft-free place to rise.
Allow to rise for 11/2 to 21/2 hours, until doubled in bulk. Do not rush this step. Yeast should work slowly.
To knead the dough, beat with an electric mixer for 3 minutes.
Scatter sesame seeds in the bottom of the loaf pan, especially in corners.
Divide the dough between the pans, pushing it into the corners with a spatula and smoothing the tops.
Sprinkle with sesame seeds. 
Allow to rise, uncovered, for 30 to 35 minutes, until the dough just reaches the tops of the pans. Don’t let it go higher or it may collapse.
Bake at 400 degrees F for 10 minutes.
Place foil loosely over the loaves and bake 50 minutes more.
 

The following nutritional analysis is based on a 6 oz. serving.

Nutritional information provided by www.foodcalc.com