Wonderful homemade gluten-free rice bread fresh out of the oven. The recipe is based on a Taiwanese rice bread, and I have to admit it comes out nice and fluffy with a yeasty taste and denseness you'd expect in bread. The outside gets nice and crispy, while the inside is tender and begging for some butter. It can be made entirely vegan as well, as I have done here. But there are a few things of which to be watchful.
Inspired by The Clever Carrot If you are new to sourdough, watch the step-by-step video here: Simple Sourdough Bread or in the post above. Troubleshooting: If you have issues with your dough being too sticky, please read this post: Why is my sourdough so sticky? The 4 common mistakes. Notes: You need an active sourdough starter. I have had success activating starters from: King Arthur Flour Breadtopia As always, I highly recommend investing in a digital scale before beginning any bread baking adventure. This is the Dutch Oven I use for sourdough bread. I used this Dutch oven for years, and it's a great one, too. Flour sack towels are a great investment because they ensure your dough will not stick while it is proofing. I love using rice flour for dusting (as opposed to ap or bread flour) because it doesn't burn. When you use a flour sack towel, however, you don't need to use any flour. Find all of my sourdough essentials here: Essential Equipment For Sourdough Bread Baking I love a high-hydration dough, and I have great success using 380 grams of water in this recipe, so feel free to play around and push the hydration here. Salt: I have had success using both kosher salt and fine sea salt here. When I use kosher salt, I use the Diamond Crystal brand. When I use sea salt, I use the Baleine Fine brand. Regardless of the brand, I use 12 grams. Shaping: If you're looking to get a more open crumb, try shaping a batard (as opposed to a round). Watch this video for guidance. Also: The recipe below follows the traditional shape once, rest, then shape again method. I often skip the preshape now and simply shape the dough once. I still get a nice open crumb. How much Sourdough Starter to Use? Because my kitchen is cold for much of the year, I like using 100 g (1/2 cup) of starter as opposed to 50 g (1/4 cup). When determining how much starter to use, consider a few things: If you live in a warm, humid environment, 50 g should suffice. If you plan on doing an overnight rise, 50 g also should suffice. If you want to speed things up or if you live in a cold environment, consider using 100 g starter. Note: If you use 100 g of starter, your dough may rise more quickly, so keep an eye on it. As always, rely on the visual cues (increasing in volume by 50%) when determining when the bulk fermentation is done. A straight-sided vessel makes monitoring the bulk fermentation especially easy because it allows you to see when your dough has truly doubled.
There are two things that I love to make with Rice Krispies - Rice Krispy Treats and Cheese Straws! Yes! Cheese Straws! The Rice Kr...
A delicious and hearty bread recipe for your favorite soups and sandwiches!
This white bean casserole is an easy-to-make and comforting vegetarian dinner recipe. It has a delicious combination of creamy white beans, juicy tomatoes, spinach, and cheese. If you are looking for easy meat-free family dinner recipes, then this is a great option.
Like vegetarian burritos or bean burritos? Make a simple vegetarian bean and rice burrito with just a few Mexican-inspired ingredients.
Make restaurant quality Naan Bread at home! If you have never tasted a fresh, tender, buttery homemade naan, you're totally missing out. I will show you just how easy this recipe is to put together and gives you the perfect receptacle for cleaning up all the curry on your plate!
I loved skipping the boring school cafeteria meals and going to my grandma’s house for lunch. She spent most of her life in northeastern Minnesota, which is reflected in this bread's ingredients. Now my family uses this for our holiday stuffing. —Crystal Schlueter, Northglenn, Colorado
Banh Mi Rice Bowl is made with pork tenderloin, pickled veggies, brown rice and sriracha mayo! It's a fun twist on a traditional banh mi sandwich but without the bread.
No gluten? No problem. Come learn how to make gluten-free sourdough bread at home - which is even more simple than wheat sourdough! This recipe creates a wholesome homemade GF loaf that is full of small air bubbles, soft and spongy in texture, slices beautifully, toasts to superb crunch, and holds together well. Basically, you’re about to bake the perfect companion for avocado toast.
This Rosemary Focaccia Bread recipe is ultra-comforting and delicious, and kicked up a notch with the addition of lots of fresh rosemary and flaked sea salt. See optional instructions below for how to mix the dough by hand if you do not have a stand mixer.
Use a really crunchy cucumber to start. Either Persian or Japanese cucumbers. Or a good English cucumber if you can't find the other varieties. Personally, we rarely find good, crunchy "Pickling" cucumbers so we always pass on using them. But if you find or grow nice ones, they'd work great too. We let the cucumber slices sit out overnight covered in paper towels after salting them to help them dry out a bit more and develop a nice crunch. They may look a little too dried out in the morning, but when you add them to the vinegar mixture, they will re-hydrate perfectly. If you are pressed for time you can skip the overnight drying, but your pickles won't have the same crunch. Feel free to adjust the sugar to your preferred sweetness. We've made it anywhere from 3/4 cup of sugar to 1 1/2 cups and have had people prefer it on each end of the sweetness spectrum.Makes about 6 cups of pickles.
This Butter Cauliflower Recipe is a vegetarian riff on the classic Indian dish, Butter Chicken. In this version, tender cauliflower florets are simmered in a spiced cream sauce and served over rice with yogurt.
Here is the best gluten free bread recipe you will ever eat! If you miss sandwiches, French toast and croutons, you must try this recipe!
Made with healthy ingredients ; baked (and not fried); salted- these crunchy seed crackers are everything that you have been looking for in a crunchy snack!
This Cranberry Wild Rice Bread is beautiful. Bright red cranberries make for a pretty pink swirls inside the loaf. This is definitely a Fancy Farm Food, and it will fit perfectly on your holiday table.
Gluten free banana bread, Easy Baking, Easy Gluten Free with Rice flour, healthy, low calorie banana bread
