No Bull Rice Bread

• 1 1/2 cups brown rice flour
• 1 1/4 cups rice flour
• 1 cup glutinous-rice flour (AKA Sweet Rice Flour)
• 1 teaspoon salt
• 2 1/2 tablespoons sugar
• 1 (7 g) package fast-rising active dry yeast
• 1 egg
• filtered water

1. Make sure there is a rack in the middle position of the oven. Set the temperature dial to 200u0b0F and heat up the oven.
2. Butter and flour (I use the white rice flour) the coverable loaf pan.
3. Dump all the ingredients in a bowl. Mix in the filtered water (carefully and slowly!) with a butter knife until all the flour is incorporated and the dough is the texture of soft ice cream. Make sure you have all the flour mixed together before adding the next step of water. It can go from dough to soup very fast! It usually takes a bit more than 1 1/4 cups for me.
4. Turn off the oven. Dump the dough into the loaf pan and leave it in the oven to rise for 1 hour.
5. Set the oven to anywhere between 350u0b0F to 375u0b0F depending on how you want your crust and bake it for 40 minutes with the lid ON.
6. Take the lid off and bake it for another 40 minutes.
7. Cool until yummy-warm.

brown rice flour, rice flour, flour, salt, sugar, yeast, egg, water

Taken from www.food.com/recipe/no-bull-rice-bread-271067 (may not work)