I don’t use these words lightly but I have found the best gluten free bread recipe. The original recipe is by Chez Jorge and I’ve modified it slightly to work for me.
I have coeliac disease and miss fresh bread so much, so believe me when I say this bread hits the spot.
It is a bit denser than regular white bread but is soft and chewy and honestly I love it so much. I make this at least once a week.
- Use short grain rice, not long grain rice. I don’t know the science behind it but short grain rice is way better. I use Arborio rice from my local supermarket
- You’ll need a powerful blender – I have a Thermomix, so when blending I dial it up to speed 10, however if you don’t have one, a powerful blender will do the trick. Like a Nutribullet, or similar. This is needed to bread down the rice. If it’s not properly blended, the rice won’t bake nicely and you’ll have bits of rice in the bread and it’ll be stodgy.
- Line your baking tin with baking paper – the outside of the bread, once cooked, is quite soft and can stick to the side of the tin. So I find lining the tin with baking paper the best
- 360 grams Raw White Rice, short grain works best (I used Arborio)
- 240 grams water, luke warm
- 45 grams vegetable oil
- 6 grams salt
- 25 grams brown sugar
- 7 grams dried instant yeast
- Weigh out 360 grams of shot grain rice into a bowl
- Wash your rice for about 2 minutes or until the water runs clear.
- Once rinsed, soak the rice in room temp water for 2 hours.
- After 2 hours, drain the rice (using a sieve or similar)
- Preheat your oven to 40 degrees Celcius (which should be your ovens lowest temp), and lightly spray (or line with baking paper) a bread tin.
- Tip the well-drained, soaked rice, into your blender
- Add 240 grams room temp water
- Add 45 grams vegetable oil
- Add 6 grams salt
- Add 25 grams brown sugar
- Add 7 grams dried instant yeast
- Place the lid on, and blitz for 2-3 minutes on the highest speed.
- The result will be a white, pasty, liquid.
- Tip this liquid into your bread tin, lightly spritz the top with water (to stop it drying), cover the tin with a towel, and let it proof for around 30mins to an hour (or until doubled in size) in your 40 degree oven
- Once the dough has risen to almost double it’s size, remove from oven, and heat your oven to 180 degrees Celcius (I also used Fan Bake)
- Once the oven has heated, remove towel from on top of bread, spritz lightly again with water, and bake in the oven for 35-40 minutes or until the top of the bread is golden brown.
- Remove from oven, and cool on a wire rack. Enjoyed best fresh, but can be popped into the fridge once cool and then used as toast bread.