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.
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