Let’s try a different kind of bread and veer away from the usual wheat based Bread Recipe, shall we? A lot of people suffer from Coeliac disease or Celiac Sprue: a genetic intolerance to certain proteins that are found in grains like wheat, rye and barley. As you might well know, these grains are the basis for most bread recipes. What we are going to go for would be readily available alternatives; like rice and corn. Between the two, rice flour makes a better substitute as it has a more neutral flavor and gives bread a smoother, softer texture. This Rice Flour Bread Recipe is highly recommended for those with wheat-intolerant, discriminating tastes. Plus, this kind of bread does not require kneading, so less stress for us, right? Alright then, let’s start.
– 1 cup of rice flour
– 3 teaspoons of baking powder
– 1/2 teaspoon of salt
– 4 tablespoons of butter
– 4 tablespoons of sugar
– 2 eggs separated (with the egg whites beaten, but not stiffly)
– Preheat your oven to 325°F and line a loaf pan with wax paper or spray with non-stick spray, or brush thinly with oil (depends on convenience and availability).
– Mix the flour, baking powder and salt thoroughly in a bowl.
– Add the butter and beat the mixture with a hand mixer at medium speed.
– Gradually add sugar until well-blended.
– Add the egg yolks until the batter has a smooth consistency.
– Fold in the egg whites and pour the mixture into the greased loaf pan.
– Bake for 45 minutes, or until a toothpick inserted in the center comes out clean. You may increase the temperature of the oven for a darker brown crust. I prefer the regular pale crust.
– Remove from the oven and let stand for 10 minutes. Place the loaf on a cooling rack. After half an hour, remove from the rack and slice the bread thickly.
Let me tell you more about your bread. Rice flour (also referred to as rice powder) is a form of flour made from finely milled rice. Rice flour can also be used as a thickener for recipes that are refrigerated or frozen since it absorbs the liquid and inhibits separation of the ingredients.