Gluten-free Rice Flour Bread Recipe (Eggless)
Gluten-free Rice Flour Bread Recipe (Eggless) is a soft, allergy-friendly loaf made without eggs, perfect for gluten-free diets.
Ingredients
1 cup = 250 ml
- 2 cup - 275 grams rice flour
- 1/4 cup - 30 gram cornflour/cornstarch
- 1.5 tsp yeast (we are using instant yeast)
- 2 tbsp oil
- 1 +1/4 cup - 310 ml warm milk
- 1 tbsp sugar of your choice (we used brown sugar)
- 1 tsp salt
- Butter & oil for greasing
- 1 tbsp milk for milk wash
Instructions
- Take rice flour, cornflour, sugar, yeast and salt in a bowl.
- Mix well.
- Add milk & oil.
- Mix well. It requires no kneading but only mixing.
- You will get a sticky kind of dough.
- Cover the bowl and leave it at some warm place for 60 minutes.
- Size of the dough is enhanced by then.
- Transfer the dough in a greased loaf pan.
- Make the top surface of the dough smooth.
- Cover the loaf pan and leave for second proofing for 30 minutes.
- Brush milk over the top.
- Bake in the preheated oven @190°C for 40 minutes in the middle rack with both the rods on.
- Take the pan out and apply butter on it's hot surface. Leave aside for 10 minutes.
- Run a knife over the edges and take the bread out of pan.
- Let the bread cook down completely.
- Cut into slices and enjoy.
Notes
- We have used active dry yeast which requires no prior activation but in case you are using active Yeast, active it first with warm milk & sugar.