2 eggs ~3 cups of warm water a bit of white sugar yeast, suitable amount (12 grams is what I have measured in the past) Activate the yeast in the water Add 2 cups brown rice flour 1 cups white rice flour 1 cup tapioca starch 1/3 - 1/2 cup sunflower oil options: a bit of potato starch, a bit of oat flour or quick oats, a half cup of buckwheat flour Mix in a stand mixer with the paddle. Add more rice flour balanced with a bit of starch if it's too runny. This will not form into a dough like gluten based bread. It's a firm batter. You'll need to practice with the texture. Too firm and the bread won't rise enough. Too soft and it will rise but then fall again. GF baking is a pain! Add 10 g to 15 g (2 to 3 tsp) of xanthan gum Mix for five to ten minutes. The dough will get sticky and chunky with the xanthan gum but will then get a bit smoother again.
Divide this into two smaller bread pans and let it rise for about 30 minutes.
Bake at 375 °F in a convection oven for 45 to 50 minutes. You might have to or want to experiment with the baking time.Back to recipe index