Allergen-free Rice Flour Mini Loaves
- 130 grams Rice flour (for baking)
- 50 grams Corn starch
- 25 grams Sugar
- 3 grams Salt
- 3 grams Dry yeast
- 170 ml Lukewarm water
- 15 grams Oil
- Soak the dry yeast in 30 ml of the listed amount of the lukewarm water (a rough estimate of the lukewarm water is fine).
- Spread out parchment paper in your pound cake pan.
- Combine the rice flour, cornstarch, sugar, and salt in a bowl with a whisk.
- Then mix in the warm water, followed by the dry yeast.
- Add the oil last and mix well.
- The batter will become creamy.
- If it hasn't become creamy, add more warm water.
- See the image for reference.
- Pour into the pan.
- Gently cover with plastic wrap and let sit at room temperature.
- Allow to rise to twice it's volume.
- It'll depend on the temperature of the water - if it's not that warm, it'll take time to rise.
- Once the batter has risen to 1.5 times its volume, preheat your oven to 200C.
- When it gets to 2 times its volume, bake for 25-30 minutes.
- Cover with aluminum foil mid-way to stop it from burning.
- It's done if you can cleanly skewer it with a toothpick.
- Remove from the pan and cool.
- Cut it once it's cooled.
- It stays soft and chewy even the next day.
- Everyone can enjoy eating the same bread, even those with allergies.
- I tried making sandwiches with this.
- My husband tried it out and said it was delicious, gobbling it up.
- Take care with what you put in the sandwich with regards to eggs and milk allergies.
flour, starch, sugar, salt, yeast, water, oil
Taken from cookpad.com/us/recipes/151470-allergen-free-rice-flour-mini-loaves (may not work)