Rice Tapioca Bread

By Teresa on 14 June 2007 | Viewed 2797 times

Ingredients

2C Rice Flour
1 1/2C Tapioca Flour
1/4C Packed Brown Sugar
1T Xantham Gum
1t Unflavoured Gelatin
1 1/2t Salt
2/3C Dry Milk Powder
2 1/4t Dry Yeast (1 x 8g Packet Elfin Yeast)
1/4C Butter
1 1/3C Tepid Water
1t Rice Vinegar
3 Large Free Range Eggs

Method

Combine flours, sugar, xantham gum, gelatin, salt, milk powder, yeast, and butter in a large mixing bowl.  Mix until crumbly (in a mixer approx 1 minute). Preheat oven to 100oC. Slowly add the water to the dry ingredients. Add the vinegar and the eggs, one at a time. Beat until the dough looks like thick cake batter. Pour the dough into 2 greased loaf pans. Put the filled pans into the preheated oven, turn the oven off. Let the dough tise until it has doubled, about 45-60 minutes. When risen, turn the oven on (with the bread still in it) to 180oC and bake for 35-40 minutes until the loaves are golden. (Cover loaves with foil halfway through bake time, if needed, to prevent over browning. Remove loaves from oven and cool on a wire rack for 10 minutes before turning out. Allow to cool before slicing.

Makes 2 loaves.

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