Gluten-free rice bread without ready-made flour mixes – Clean Cooking

Ingredients for 1 servings:

• 500 g rice flour from Basmai rice, ground yourself
• 1 tbsp guar gum or locust bean gum
• 2 tbsp chia seeds
• 1 packet of dry yeast
• 550 ml water
• 1 tbsp seeds, e.g. sunflower seeds, sesame seeds, flax seeds, …
• 1 tsp salt

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour; Total time approx. 5 hours 15 minutes

Preparation in a bread maker or in the oven

For preparation in a bread maker (recommended), place the white basmati rice in a grain mill and grind until finely ground. Add the remaining ingredients, except for the liquid, one at a time. Pour the liquid into a food processor. Pour the flour mixture onto the liquid and let the food processor knead everything thoroughly. Allow 2-4 minutes for this. The more thoroughly the dough is kneaded, the better the bread will be. Remove the dough hook from the bread maker’s pan. This isn’t necessary, as the dough has already been thoroughly kneaded. Pour the dough into the pan. Select the “Whole Wheat Bread” program, and we recommend setting an additional hour on a timer to give the yeast more time to rise. For the traditional oven preparation—which is more complicated and time-consuming—mix the yeast and a little sugar with the water and let it stand for a while. Meanwhile, prepare the flour mixture as described above. Then knead it thoroughly with the water. Pour the dough into a loaf or ceramic dish and cover with a damp cloth. Let it rise in the oven at 45°C for approximately 30-40 minutes. Then bake at 200°C (top/bottom heat) for approximately 50-60 minutes. Let the bread cool slightly on the wire rack. Since I exclusively use a bread maker, I recommend searching online for more detailed instructions if you have little to no experience with traditional bread baking. For me, the big advantage of a bread maker is that I can make a loaf several times during the week in the evening without much effort, and have fresh gluten-free bread the next morning.