Gluten-Free bread has been an interesting road to travel, and probably the biggest adjustment for any persons to make when going Gluten-Free. I’m sorry, but there are some AWFUL breads out there. Like seriously…. A-W-F-U-L! And I have tried my share. With that being said I have to say that I have delightedly found some wonderful ones that I have tried, but nothing compares to the recipe my mom has shared with me! Wow! Seriously… this bread is amazing! I am dubbing it the “Almond Rice Bread”.
The flavor is delicate and perfect. It is moist, soft and actually bends. Holy Smokes! Did you hear that?! It’s bends…… yes… it bends! The problem with most Gluten-Free bread is that it is either so dry you’re choking it down, HAS to be toasted, or just tastes like cardboard! This is also a decent size of bread unlike some itty bitty slices some breads make.
The other plus to this recipe is that it can EASILY be converted to raisin bread which, by the way, is amazing! It can even be used for pizza crust…. which I cannot WAIT to try!
Almond Rice Bread
1 – 1 ¼ cups warm water
2 tablespoons honey
2 teaspoons instant yeast(must be room temperature to work properly)
**I used traditional yeast, so I take these ingredients and put them in my food processor to proof for 10 minutes**
1 cup of brown rice flour
1 cup almond flour/meal
¾ cup white rice flour
¼ cup tapioca flour
2 ½ teaspoons guar gum or xanthan gum
1 teaspoon salt
2 tablespoons olive oil
1 teaspoon vinegar or lemon juice
1) Preheat oven to 350°F.
2) It’s best to put them in this order I have found, though it’s not necessary. Mix ingredients in food processor until it is like thick cake batter. Add more water as needed. Pour and spread into greased loaf pan. Spray spatula with a little cooking spray and smooth out if it is a bit sticky.
3) Cover with a towel and let rise until at least as high as 3/4 of the pan. I normally let mine rise to the top, since it doesn’t rise much at all when baking.
3) Place in the oven and bake at 350°F for 30 minutes, or until internal temperature reaches 200F.
**NOTE: Be sure to store in the refrigerator when done baking and cooled completely. You don’t want this amazing bread to go to waste!
For Cinnamon raisin or Date Loaf – add ½ cup of soaked raisins – (5 min in boiling water) and 2 teaspoons of cinnamon.
For Pizza – spread the dough onto a cookie sheet using lots of olive oil to press it down. Bake at 400°F for 10 minutes. Add toppings and cook another 10 minutes.
You will wonder how you ever survived without it!
This makes AMAZING sandwiches by the way! Especially if paired with my Zucchini Patties…. Mmmmmmmmmmmmmmm!