Rice bread

I finally became a novice baker and here is my first experience - gluten free rice bread. It may be useful to someone thread)

7 quail eggs;
1.5 tbsp. l. vegetable oil;
125 ml. water;
0.75 tsp salt;
1.5 tbsp. l. Sahara;
1.5 measuring cups of rice flour (cup);
0.75 tsp dry yeast.

It's easy to prepare

Beat eggs with sugar and salt in a small container.

Lubricate the blades and the HP shape with a little oil. I took olive. Pour water, oil and loose eggs. Sifting flour - I had flour from the Baltic Coast company. Put the yeast on top (SAF-moment). And further and further, in the gluten-free baking mode, 2 hours were baked. 20 minutes.



A little flour remained on one edge and practically did not rise ((, but everything was baked inside and was absolutely not raw ... The crust is delicious. The size was set to 750.

This one inside))) tastes like a cupcake - than bread, but really tastier than gluten-free bread from a store))

An interesting recipe made from pure rice flour

Dashing trouble is the beginning, then it will be better to get it, experience, experience, experience ...

Thank you Rom :) I am very pleased with the attention and assessment of such a mega-baker
I'm trying to figure out how to add potatoes to this recipe ... and not go wrong with water

Add potatoes, it's a good idea - it will soften the dry rice flour. It is better to add mashed potatoes (you can add milk, butter, etc.).
In order not to miscalculate, I would mix 30-50% mashed potatoes with rice flour, and spoonfully add water, or better potato broth from cooking potatoes.
And stir the dough until soft (but not runny). You can help with a spatula so that there are no impurities and flour in the corners of the bucket.

Bread with rice flour will not be high, since flour does not contain gluten, gluten. And you will have to raise it by other means, potatoes, whey, cottage cheese and others.

I recommend looking at the topic where you can see how to make the yeast dough itself, a bun https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49808.0 and https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=83080.0

Good luck!

my second rice-potato bread did not work out right away, of course I went too far with the broth, when kneading it seemed to me too dry ... and as a result, it was damp inside



well, not very pretty outside ...

well, I was not upset and baked it on the baking mode

and in the end delicious and crispy ... mmmmm



it tastes much better than the first rice bread which looks more like a muffin

the recipe is the same as in the first case, only instead of eggs - 2 medium potatoes, crushed in mashed potatoes (about 180 ml per glass), instead of water - 125 ml of potato broth at once, and I added 5 tablespoons when kneading - this is my mistake , I was scared by the lumps, two spoons would be enough ...

baked on a gluten-free mode, but there is an idea to try on the main

Good too! Try again, it works well

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