I really like the flavor of this. I wish it would rise better
Ingredients
1 scant cup tepid low-fat milk
1 scant cup tepid water
3 cups brown rice flour
1/2 cup buckwheat or soy flour
1/2 cup gluten-free cornmeal
1 teaspoon sugar
1 teaspoon salt
1 tablespoon yeast
3 tablespoons soft butter
1 plus extra for glazing medium egg, beaten
2 tablespoons sesame seeds
Directions
1. Lightly grease a 13x4x4 inch loaf pan. Mix the milk and water together in a measuring cup. (I use soy milk and sometimes soy yogurt too, 2. Place the rice flour, buckwheat or soy flour, cornmeal, sugar and salt in a bowl and stir in the yeast. Mix well until all the ingredients are combined, then lightly rub in the butter until the mixture resembles fine bread crumbs. 3. Add the milk and water mixture and the egg and beat together to form a smooth, thick consistency. 4. Spoon the mixture into the prepared pan, then cover and let sit in a warm place until it has risen to the top of the pan. 5. Preheat the oven to 400 degrees. Brush the top of the bread with a little beaten egg and scatter the sesame seeds over it. ( I do this before it rises since I am afraid it would collapse. Bake for about 30 minutes, until lightly browned. Run a knife all around the edge of the pan to loosen the loaf. 6. Turn out the bread onto a wire rack to cool slightly and serve warm. Alternately, leave on the rack until completely cool, then cut into slices. To store, wrap in the loaf in foil or seal in a plastic bag.
Edit | Back to listing