** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Here's a couple of off beat bread recipes I thought might interest you.
2. This and the following recipe are wheat free breads.
3. Combine 1/2 cup of the rice flour, the yeast, sugar and 1/2 cup of the warm water in a 2-cup glass measure; stir to combine, then let rest in a warm place until doubled in volume, about 10 minutes.
4. Line a large baking sheet with parchment paper and draw two 8-inch circles on it.
5. Combine remaining 1/2 cup rice flour, corn flour, cornstarch, xanthan gum powder and salt in a large bowl; mix to blend.
6. Beat eggs lightly; set aside 1 tablespoon for brushing tops of loaves.
7. Add remaining 1 cup warm water and the corn oil to beaten eggs.
8. Using a wooden spoon, stir egg and yeast mixtures into flour and beat until smooth.
9. Using a rubber spatula, spread soft dough into circles on marked parchment paper, heaping it up slightly in the center.
10. Cover loaves lightly with greased plastic wrap and let rise until doubled in bulk, about 1 hour.
11. Preheat oven to 425F Beat a few drops of water into the reserved beaten egg and brush over loaves.
12. Dust lightly with rice flour. Using a razor blade, slash tops of loaves into a large diamond grid pattern.
13. (Use an up-and-down cutting motion rather than dragging the blade through the soft dough).
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Dietary Notes:
This recipe is low-fat with 2.25g per serving and low-saturated fat with 0.5g per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Yeast, Gluten, Rice, Corn, Natural Sweeteners allergies.
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