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BTD Forums  /  Cook Right 4 Your Type  /  Rice Bread Recipe
Posted by: TypeOSecretor, Friday, March 30, 2007, 1:19am
I posted this recipe for rice bread in case anyone is interested.  I found it on the Internet.  I used tapioca flour because I didn't have time to run around looking for tapioca starch.  I'm wondering if blood types which cannot use tapioca starch could use all rice flour -- not really sure.  

I made two batches - one with whole egg and ghee in one pan - the other with egg whites and olive oil in two pans.  I'll probably use olive oil and whole egg if I ever make it again.  It was difficult to get the bread out of the two pans, even though they were well greased - and they were only about 1 inch thick, but I split it in half like a bun.  I stored the bread in the freezer.  

The only reason I am posting it is because commercial rice breads always contain avoid oils or something else that is an avoid.

Quoted Text
Spring, 1999

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.

Rice Bread

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 eggs
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.

Posted by: Lola, Friday, March 30, 2007, 1:36am; Reply: 1

add a bit of lecithin to the pans when you grease them....bread just slips out.
Posted by: TypeOSecretor, Friday, March 30, 2007, 7:02pm; Reply: 2
Thanks for the tip about lecithin.
Posted by: Lola, Friday, March 30, 2007, 7:04pm; Reply: 3
Posted by: Brighid45, Sunday, April 1, 2007, 10:36pm; Reply: 4
You might try grinding some flaxseed and soaking the ground-up seeds, then using the resulting 'goop' in your recipe as a sort of substitute for gluten (which is what helps wheat bread rise so high). I think Melissa tried this idea with okay results. Or you can just add the ground flaxseed right to the dough. This could replace the tapioca starch/flour, which is an avoid for Os.
Posted by: Lola, Monday, April 2, 2007, 4:46am; Reply: 5
not an avoid for O secretors.....
Posted by: TypeOSecretor, Monday, April 2, 2007, 2:21pm; Reply: 6
Thanks for the tip about flaxseed.  The resulting bread may taste better than using tapioca.  I may give it a try some day.
Posted by: Debra+, Monday, April 2, 2007, 2:40pm; Reply: 7
Quoted from lola
not an avoid for O secretors.....

The royal nonnieness strikes again.  ;);)

Recipe sounds great...going to try it this afternoon. :D

Debra :)
Posted by: Alia Vo, Tuesday, April 3, 2007, 2:21am; Reply: 8
Thank you for sharing this recipe with us.

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