Gluten Free Rice Bread with Seeds (Redmond RMB-1908)

Category: Yeast bread
Gluten Free Rice Bread with Seeds (Redmond RMB-1908)

Ingredients

Whole grain rice flour 400 g
A versatile gluten-free blend 80 g
Tapioca starch 20 g
Baking powder 5 g
Dry yeast 3 g
Sugar 10 g
Salt 4 g
Egg 1 PC
Water 430 ml
Seed mix (flax, sunflower, sesame) 2 tablespoons
Ghee or butter 20 g

Cooking method

  • Warm water is mixed with sugar and yeast. Add the egg and softened butter. All dry ingredients, except seeds, are mixed and sifted into the bowl of the bread machine. Add salt and seeds to the middle. We are exhibiting the 10th program, gluten-free bread, medium crust, weight 750 g.
  • The dough will be runny, as it should be. When kneading, you can help with a spatula so that everything is well mixed. Next, I usually cover the bread maker with a towel for a better bake. At the end of the program, take out the bread immediately, cover with a towel and, after cooling completely, cut it as usual. I store the finished bread in the refrigerator, in a closed container.
  • It turns out an excellent tasty and crispy bread, though not as airy as buckwheat.

The dish is designed for

750 g

Time for preparing:

3 hours

Cooking program:

Gluten Free Bread (10)

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