Ingredients: (try to buy organic ones, when possible, from a health food store, etc.):
3 cups rice grains (short grain works the best)
3 cups water, spring water, (for soaking rice in—you will be using all the water that the rice grains were soaking in, and you probably will have to add some more water, too, to help with the "blenderizing", described below)
2 Tbs. Honey
4 large eggs
1 1/2 tsp. (teaspoons) apple cider vinegar, or rice vinegar (these are gluten-free vinegars).
3 Tbs. sesame oil or olive oil
1/4 to 1 tsp. of molasses (optional)
1 3/4 cups potato flakes ("instant" mashed potato flakes)
3/4 cup tapioca flour
3/4 tsp. sea salt (non-iodized, no additives)--optional (can omit if have high blood pressure)
3 level tsp. Baking powder
Directions:
In a large mixing bowl, soak brown rice grains in the water, for at least 6 hours, covered.
If you let the rice/water sit for more than 6 hours, wild yeasts will enter the bowl, and the bread will have more of a yeast-bread flavor.
After the soaking time is up (your choice—experiment to see what you like best—you can soak the rice/water for at least 6 hours, up to about 24 hours, or longer, to get a more yeast-y, even sourdough flavor), pre-heat oven to 375 degrees.
Blenderize (in batches) all the rice/water mixture, for 1-2 minutes, on high speed, until rice grains become about the size of salt grains. If necessary, keep adding a little more water, as needed, into the blender, in order to thoroughly blenderize all the rice/water—to make a "batter".
Pour this (rice/water) "batter" into a large mixing bowl (not aluminum).
Oil the 2 pyrex bread loaf pans, with a little sesame or olive oil.
Add the following liquid ingredients to the rice/water batter, using spoon or egg beaters, to thoroughly mix the following into the batter: honey (or brown rice syrup), eggs, gluten-free vinegar, oil, optional molasses.
In another (dry) mixing bowl, use spoon to mix together the following dry ingredients: potato flakes, tapioca flour, salt (optional), baking powder.
Add the dry ingredients, that is, the potato flakes/tapioca flour/(salt)/baking powder mixture to the batter, and quickly use egg beaters to completely mix these dry ingredients into the liquid batter, to form a bread dough.
The dough becomes a little thicker, as the dry ingredients absorb the liquid. The dough should not be too stiff. Add a little water, if necessary, so the dough/batter is liquid-y (but not too thin), but also, not too thick.
Pour bread dough/batter into the two 5"x9" (oiled) pyrex bread loaf pans, filling each bread loaf pan about 3/4 full.
Put the 2 bread loaf pans into pre-heated oven (375 degrees), and bake the 2 loaves for about an hour, at 375 degrees. Test for done-ness with knife or straw. If done, these will come out clean (or almost clean), and the crust will be nicely browned. If not yet done, keep baking a little more, testing for done-ness, until breads are done, but not overbaked. I usually have to keep baking for about another half hour, at least!
Remove breads from baking dishes. They smell delicious! They come out very easily. When cool, you can store bread (intact or slice it first) loaves in refrigerator.
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Også lages med ferdig kokt ris.
11-04-12, 14:34
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