Gluten Free Rice-Oat Bread

Rice-Oat BreadCombine in bowl of a heavy duty mixer:

3 large Eggs
¼ cup Sunflower/Soybean oil
1 Tablespoon Cider Vinegar
10 ½ cups Very Warm Water

In a separate bowl, mix dry ingredients. (Remember flours kept in refrigerator should be mixed first; microwave for 20 -30 seconds to warm... then add other ingredients)

1 cup Rice Flour
1 cup PrOating Flour
½ cup Tapioca Flour
½ cup Potato Starch Flour
3 Tablespoons Sugar
1 Tablespoon Xanthan Gum
1 ½ teaspoons Salt
2 Tablespoons Egg Replacer (or an extra egg white)
2 packages Active Dry Yeast
½ cup dry milk powder*

Add about half of the flour mixture to the liquids, beat on low speed to mix. Gradually add rest to flour mixture and then beat on high speed for a full 3 minutes.

Batter will be like very thick cake batter. Spoon into well greased loaf pans. Let rise in warm place until double, about 40-60 minutes. Bake at 350° about 23 minutes for large loaves or 18 minutes for mini loaves. Turn onto rack to cool.

Makes 2 regular sized loaves or 5-6 mini loaves.

*or lactose-free baby formula instead of dry milk powder. or potato milk can also be used to make this a dairy free recipe.

As for heavy duty mixer... Denise recommends that we use a Bosch universal mixer for this. Although a heavy duty kitchen aide might work. Denise also says that a GF oat flour can be used in place of PrOating although PrOating is what she used.

Thanks to Denise for sharing the recipe. Thanks to Eloise for creating it in the first place as that is where Denise got the recipe from. Thanks to Kathy for passing the recipe to me.