Gluten Free Rice Bread _ How to Make Bread with Rice Recipe

Hi guys , I'm Sarah and an especially warm welcome to you .

Gluten free people .

I have got a recipe for you today .

I have done a few other gluten free recipes before on my channel which I will link in the recipe .

Not in the recipe .

I'll link in the description below , but this is , this is bread made with rice .

And I've seen this recipe in a few different places and I just recently saw that uh Emmy made a version of this on the Emmy made youtube channel .

She is awesome .

Look her up as well .

First thing you gotta do is soak your rice .

You can use any type of rice for this .

Um They recommend jasmine rice as the best type .

However , I did it the other day just using your standard value grained white long grain rice that you get in big sacks in the supermarket , cheap as chips , possibly even cheaper than chips and , and it worked pretty well .

You do need to soak it .

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So you want the water to be room temperature or just slightly warmer .

I've left my oil down the end of the driveway in my shed .

All right , I'm back .

I got my oil .

If you're wondering , I've been making um experimenting with making concrete pavers and I need oil for lining my um molds .

So the concrete comes out easily .

Anyhoo we need three tablespoons of oil or you could , you could use melted butter .

Of course , if you use oil that also makes this vegan , one teaspoon of salt , two tablespoons of sugar .

I have seen two different versions of this recipe .

One says brown sugar and one uses white sugar just because I really , really love the stark white color of this loaf .

It looks so pretty .

I'm using white sugar but have an experiment use brown sugar if you like something else to try .

Now that I'm thinking about it is um with brown sugar .

I mean not brown sugar is um using brown rice .

I'm wondering if uh so it's two tablespoons of sugar .

I wonder if brown rice would work as well if you have a go let me know and we want about 2.5 teaspoons of yeast .

Now , I'm actually using this breadmaker yeast which does um it does have traces of flour in it .

So if you are doing this purely because , you know , if you are really gluten free , you can't even handle a little bit .

Then I have seen other people just using the active yeast , which of course does not have any gluten in it .

So 2.5 teaspoons .

That is it .

We're gonna put the lid on .

Yeah .

Right .

So , that's been going for about two minutes .

I'm just gonna take the temperature .

So it's about 35 degrees .

So I'm just going to just gonna let that wave for maybe another 30 seconds or so .

See how we go .

It's certainly feeling warmer .

Here we go .

40.8 .

That'll do .

I've got a small loaf tin .

I have lined this with baking paper and I'll tell you why .

Normally I would not .

Normally I just greeze stuff .

The reason I'm lining this particular one is because I have a brain like a s and I've been meaning to buy a new one of these little baking tins for ages and I just don't get around to it .

I just forget about it when I'm out and about .

And , um , some of the bottom it's actually got like a non stick lining on it and some of the has just started peeling away a little bit .

So , of course , I don't want any of that getting on to my , anything that I bake in it .

It's not often I use my little tin , but when I do it's handy .

So I've just lined this .

But that's , that's my reasons .

Otherwise you should be able to get away with just greasing it .

It'll be fine .

Check that out .

That is just pure white .

That looks absolutely gorgeous .

It looks like a pudding .

You would not look at this .

It looks like meringue mixture or something almost .

You would not think I was making a loaf of bread .

Don't be tempted to lick the spoon .

It's , it's not that great .

Don't ask me how I know that either .

There we go .

Now , just gonna tap that a bit to get rid of .

Get it nice and evenly distributed .

Get rid of any air bubbles .

Right .

Beautiful .

Now , I'm going to sit this in a nice sunny spot .

Helps if your room is warm .

Um , the cooler your room is , the longer this will take , but half an hour , 20 minutes to half an hour should do it .

You want it to rise up .

So it's just coming up to the top of the pan .

It's just starting to rise up nicely .

Um I'm going to start preheating the oven to 100 and 90 degrees Celsius and we'll see you back here shortly .

Look at that .

So that's risen up nicely .

I , I actually forgot to do something important and that is to spritz it with water .

I've just got a little water spray there .

The reason you wanna give it a good spritz with water is because rice has a tendency to dry and it will dry and form a crust on there very , very easily .

And if it does that too quickly , then the bread won't actually rise up and it'll just end up a bit of a stodgy lump .

So you gonna give it a good spritz , going to put it in the oven in the oven .

I'm going to put a little tray of water in there as well to create a bit of steam .

But I'm going to cook this , as I say , 100 and 90 degrees Celsius for about 35 minutes .

Ok .

So that has just come out of the oven .

It's still , it still did the dry cracky bit .

But hey , what color of girls feel that smells yummy .

Break off a wee corner just to just cos that's what you'd do , isn't it ?

Look at that .

Yeah .

So it's pretty and I'm just going to show you because it does , it does actually slice the top is quite crumbly .

Look at that .

So , yeah , it is , it is a little bit more dense than you know , your traditional loaf of bread with flour in it .

We the top's just got a little bit of a crunch to it .

This is a little bit like , it's sort of like a mess with your head recipe because it tastes , it tastes like rice .

It feels like I'm eating bread slightly more dense consistency than your normal , you know , flour loaf .

It actually reminds me of sushi rice .

Like when I make sushi , I just mix a little bit of salt and sugar in with the rice .

So it's seasoned .

So it's just got a bit of a nice taste to it .

And that's what this tastes like .

It tastes like sushi rice .

This , this is probably , in my opinion the best way to have it when it's still warm .

I found the last life I did , I sort of made it in the morning and it was really nice .

I had a couple of pieces of my lunch and with the rest of the loaf , um , I sliced it up and just put it next to a , a casserole that we had for dinner .

And by the evening it was still ok .

But it wasn't quite the same .

I suspect if you made it one day and left it and packed it up for lunches the next day , it would be a bit more sort of dry and crumbly .

So this is when it's best , you know , you make it , make it the same day that you're planning on eating it .

Little bit of butter on .

This is absolutely yummy .

I haven't tried toasting a piece .

I'm gonna toast a piece .

I , I just toasted a bit , put a bit of butter on .

You gotta add butter on your toast .

Right .

Actually , I quite like that .

Toasted .

That is nice .

Oh , yummy .

Ok .

So here's my verdict .

Either have it nice and warm , straight out of the oven or toast it bit of butter on .

So there we go .

Thank you for the people who suggest that I do a gluten-free recipe .

I have been , I have been searching .

It is not easy being gluten free trying to do things cheap .

I can sympathize with you guys because gluten free flour costs about six times as much as normal flour .

And yeah , I I feel for you that is no fun .

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Bye .