Gluten hates me. Always has, no doubt, always will so despite my unrequited love for all thing baguette like, the pain I endure after is a pretty big price to pay so welcome stage left, gluten-free rice bread.
Thicker in consistency, it’s still as delicious as a loaf of standard wholemeal and it’s perfect for dipping into warming soups or toasted in the morning. My preference is to simply layer it with creamy, salted butter and gobble it up.
Let me know if you make it.
If you’d like the recipe for the roasted red pepper hummus dip too, head to the post on the blog.
- 550ml warm water
- 2 tsp honey
- 1 tbsp apple cider vinegar
- 2 tsp quick yeast (we like Doves Farm)
- 500 g Gluten-free rice flour (we like Doves Farm)
- 2 tsp xanthan gum
- 1 tsp sea salt
- 3 tbsp mild olive oil
Preheat your oven to 220˚C. Pour the water into a jug, Measure the warm water into a jug, add the cider, honey and quick yeast and stir. Into a mixer or large bowl (we use our Magimix), place the rice flour, xanthum gum, salt, oil and mix. Pour in the wet ingredients and keep stirring/mixing to create a dough. Grease a bread tin and add the dough, smoothing it on top and add some foil on top. Let it rise for 1 1/2 hours. Bake in the oven for 1 hour, placing a skewer into the centre. If it’s clean on removal, it’s baked through.
Push the loaf onto a wire rack to cool. I like to slice it warm so the butter melts as soon as it hits the bread!