This light, fluffy, tasty bread is made with brown and white rice flour. It makes a great sandwich, toasts well and can be stored in the fridge or freezer. It is also low FODMAP and can be made lactose free.
Preparation Time: 1 hour 10 minutes (including time for the dough to rise)
Cooking Time: 30 minutes
Serves: 1 rice bread
Ingredients 1/3 cup milk, lukewarm (lactose free if required)
1 cup water, lukewarm
7 g dried yeast
2 tbsp sugar
1 cup brown rice flour
1 cup white rice flour
1 1/2 tsp xanthum gum
1 tsp salt
3 tbsp olive oil
2 tsp lemon juice
Line a 12 cm x 23 cm loaf tin with baking paper.
Whisk the milk, water, sugar and yeast in a bowl and set aside for 5-6 minutes until the yeast is activated and foams.
Whisk the brown and white rice flour, xanthum gum and salt in a bowl to combine. Add to a electric mixer with a dough hook. If you do not have a mixer leave the mixture in this bowl.
Whisk the olive oil, eggs and lemon juice. Turn the mixer on high and gradually pour the egg mixture over the rice flour until combined. Add the yeast mixture gradually until combined. Alternatively use a wooden spoon to mix.
Mix on high for 5-6 minutes until a dough is formed, scraping down the sides of the bowl with a spatula if necessary.
The dough will be light and sticky
Put the dough into the loaf tin. Set aside in a draught free place to rise until it has doubled in size. I placed my dough in the oven with the light on and door closed. It took 60 minutes.
The dough has risen
Preheat the oven to 165 degrees.
Bake for 25-30 minutes until golden brown on top and a skewer comes out clean.
Turn out the bread on a wire rack to cool.
Slice, serve warm or cold and enjoy!
Store the bread in the fridge or freezer.
Sprinkle seeds on top prior to baking for extra flavour.