(You can pre-mix this to have on hand)
(can sub another flour: up to 1/2 by Weight)
1/2 T salt (=1.5 tsp)
1/2 T xanthan gum
- Use a good stand mixer, oven thermometer and instant-read thermometer.
- Weigh dry ingredients (and eggs) instead of using volume measures!
- All ingredients at room temperature.
- Mix liquids thoroughly and add to thoroughly mixed dry ingredients.
- Whip until stiff peaks form: 10 minutes (can’t overmix)
- If it’s too thin to whip properly add a bit more starch.
- Put into greased regular bread pans. It will fill the pan.
- Level with a wet spatula; spray with oil to keep top moist.
- Let rise until just domed; it will rise a lot in the oven. If it over-rises it will overflow! Re-mix and replace in the pan to re-rise.
- Bake 50+ min. at 350 degrees. When making multiple loaves gently rearrange for even baking.
- Bake until the middle is 205F. If it gets too brown, cover with foil.
- Close to the end of baking turn it on its side to set the middle.
- Remove from the pan and leave in the oven on its other side so it will cool slowly.
- If thermometer or probe shows a wet interior, leave in oven on 250-300F for a while; retest until drier.
- Makes good rolls! Cook on parchment or greased pan.
- You can substitute almost any other GF Flour for the rice flour up to 1/2 by Weight. Teff flour makes it 'wheatier'.
- I haven't yet tried substituting other starches, but you could try the same thing: 1/2 by weight.
- Expandex may not be necessary. Experiment!
- Goya brand is the only Enriched Rice flour I have found. Iron deficiency often goes with Celiac.
- Beating into whipped cream texture is KEY! See the pictures.
- Pans with just crisco work well, rarely stick.
- Don't let it over rise! It doesn't help the texture.
- I have had to extend the baking time
- I've been making 'mixes' of the dry ingredients so I can throw together a couple loaves quickly.
- Add the gums and yeast just before you make your loaf, not to any 'mixes' you'll store. They don't like air exposure and won't work as well.
- I mix my wet ingredients separately and thoroughly. When I make multiple loaves I mix separate containers for each loaf.
- Doubling the recipe is not recommended.
- Timing is everything: in mixing and in baking. Experiment for yourself. I'm happier with a darker loaf and a firmer, drier middle than a paler loaf and moist middle. Over 200F in the middle is optimal. Under will be soggier.
- Slice it after cooling and put in the freezer. Take out just what you'll use in a couple days. I've never had it mold, even in a week. When I make multiple loaves I freeze them whole.
- Failures make good breadcrumbs!