Bakery's rice flour bread rises to the occasion
by Barb Holland
Toronto Star January, 30th, 1999
Carol Caulfield of A Slice of Life Bakery at 1602 Queen St. E. sent this recipe for Doreen Medland who requested a rice flour bread.
Caulfield wrote that this recipe was used when they first opened their bakery and is still used today. It is well suited to most special diet requirements because it does not contain potatoes, milk or corn. The dough has the consistency of thick cake batter. Because there is yeast, the bread will rise very quickly in warm weather but because there is no gluten to form a structure to hold the bread together, it will collapse into a sloppy mess if it over-rises. You should be able to find all the ingredients in a bulk store.
1 3/4 cups white or brown rice flour
1/2 cup tapioca starch
1 ts salt
1 ts active dry yeast
1 1/2 cups warm water (105 to 115F)
2 tb olive oil
2 tb honey or maple syrup, optional
Mix and sift rice flour, tapioca starch, salt and yeast. In another bowl and using a beater, mix the water, oil, eggs and honey, if using. (The bakery uses the paddle attachment on a standing mixer, but a hand held mixer will also work.) Gradually add in the flour mixture, beating constantly until the dough is smooth, about 2 to 3 minutes. Pour into 2 greased loaf pans, cover with plastic wrap and let rise in warm place about 1 hour.
Bake in preheated 350F oven about 1 hour. Makes 2 loaves. http://www.recipenet.org/health/articles/bakery.htm