The use of rice flour as a gluten alternative is nothing new, and there are many ways to incorporate rice into your diet as a healthy carb that doesn’t trigger your allergies. Rice is a part of the daily Indian diet anyway, so this is a very attainable recipe for anyone and can be made with regular ingredients you probably already have in your kitchen.
The best type of rice to use in this bread is short-grain rice. These tend to be naturally starchier and contribute better to the final texture than longer grains like jasmine rice or basmati. The final result is super soft and bouncy, more like a marshmallow than bread in texture and this airy finish makes it an absolute joy to eat.
Ingredients:
- 360 g (2 cups) raw white rice
- 240 g (1 cup) water, room temp
- 45 g (3 Tbsp) vegetable oil or vegan butter
- 6 g (1 tsp) salt
- 25 g (2 Tbsp) light-brown sugar or maple syrup
- 7 g (2¼ tsp) instant yeast
Instructions
- Rinse the rice thoroughly until the water runs clear. Soak it in clean, room-temperature water for at least 2 hours.
- Drain it and add it into a high-powered blender with all the ingredients except the yeast. Blend for 30 seconds and then tip in the yeast.
- Blitz on high until the mixture is very smooth with no lumps. If you see stray rice grains in the puree scrape down the blender and blitz until completely smooth.
- Grease or line a loaf pan and pour in the batter halfway up the pan.
- Cover and proof in a very warm spot for about an hour, you could use your oven on the very lowest setting (no more than 40 C).
- When it’s nearly doubled in size, bake uncovered in a 190 C oven for 30-45 minutes spritzing it occasionally with water until the top is golden brown.
- Cool and use like regular bread.
