I was not disappointed but I wasn't thrilled with the result either. I went into this telling myself I would fail a few times before I succeeded and so I wasn't crushed when it didn't come out how I wanted. But I was happy that the taste was not grainy, soggy, or gross; it was quite yummy! (Warming up gluten bread makes it taste better, just a tip I learned somewhere. Try warming it up in the microwave 10-15 seconds or pop it in the toaster!) Next time I will be sure to use fresh yeast, learn from my mistakes ladies! =)
Here is the link to the recipe I used: http://www.zojirushi.com/recipes/gluten-free-brown-rice-bread
- 1-1/2 cups milk or water
- 3 large eggs, beaten
- 1 Tbsp. apple cider vinegar
- 1/8 cup vegetable oil
- 2 Tbsp. honey
- 3-1/4 cups brown rice flour
- 1/2 cup corn starch
- 1/4 cup potato starch
- 1 Tbsp. xanthan gum
- 1 tsp. salt
- 1 Tbsp. active dry yeast
This recipe was developed for the Home Bakery Supreme® Breadmaker (BBCC-X20/BB-CEC20). Adjustments may be required for baking this bread in other models of the Home Bakery.
1In a large bowl, mix the flour ingredients (brown rice flour, corn starch and potato starch) well with a whisk. | |
2Make sure the kneading blades are properly attached, and add the liquid ingredients (milk (or water), beaten eggs, apple cider vinegar, vegetable oil and honey). | |
3Add the flour mixture from step 1, the xanthan gum and salt to the baking pan. Make a small indentation in the flour with a spoon, and place the yeast there. | |
4Place the baking pan in the breadmaker, and set the HOME MADE course to the following cycle time: Preheat 15 min, Knead 25 min, Turn OFF Rise 1 and Rise 2, Rise 3 55 min, Bake 55 min, for a total of 2:30. You may also use the BASIC course if preferred. | |
5Set the crust control, and press START. When add beeps sound, use a rubber spatula to push down flour that may be stuck to the side. Once the bread completes baking, remove immediately onto a cooling rack. |
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