I've already shared my recipe for yeast bread made with sorghum flour, but I really wanted to find a good recipe for bread made with white rice flour. I know some of you out there with fructose malabsorption are super-sensitive and may not be able to tolerate sorghum flour. I seem to tolerate it fine, and I like to use it because it's higher in fiber and protein than white rice flour. But still, I wanted to find a white rice flour bread recipe.
I came across this recipe on Pinterest. It's from King Arthur Flour. We sell a lot of King Arthur products in my natural foods department, so I knew this was probably going to be a great recipe. I was not disappointed. I adapted it to use white rice flour instead of brown rice. I think it turned out great. My husband and I were so excited to try it, we had it for dinner that very night I made it, dipping it in olive oil and vinegar, like a restaurant. Unfortunately, it does dry out quickly, so either eat or freeze it within a day or two. If you don't...well, it's also delicious as toast too.
Just remember to resist the urge to let the bread rise too much in the loaf pan. If the bread rises too much, it will collapse. I know this from experience! There is also sugar in this bread, but it is needed to "feed" the yeast so it rises. It's a small amount of sugar. If you slice the loaf into, say, 16 slices, that would be about 1/2 teaspoon sugar per slice. Which is 2 grams of sugar per slice, half of which is fructose. So, low-fructose, but not fructose-free. Good enough for me!
Before I share the recipe with you, I just had to share this photo of my pug Moo Moo. She photobombed one of my food photos again! I think she really wants a piece of bread, what do you think?
White Rice Flour Yeast Bread
adapted from King Arthur Flour
makes 1 loaf
2 cups white rice flour
2/3 cup potato starch
1/3 cup tapioca starch/flour
3 tablespoons sugar
2 teaspoons instant (quick-rise or rapid-rise) yeast
1 1/4 teaspoon salt
1 1/4 teaspoon xanthan gum or guar gum
1 cup warm lactose-free milk (or tolerable non-dairy alternative)
1/4 cup unsalted butter, softened (or non-dairy alternative)
3 large eggs
- In a large mixing bowl or the bowl of your stand mixer, mix together the white rice flour, potato starch, tapioca starch, sugar, yeast, salt and xanthan gum.
- Slowly pour in the warm milk while mixing on low. Add the butter and beat until thoroughly blended.
- Add the eggs one at a time, beating after each addition. Scrape the bottom and sides of bowl. Beat the batter for 3 minutes on high.
- Cover bowl and let batter rise for one hour in a warm place.
- Scrape down sides of bowl once again to gently deflate the batter. Grease an 8" x 4" loaf pan and pour batter into pan. Smooth out the top using a spatula. Cover (with plastic wrap sprayed with cooking spray) and let rise in a warm place just until loaf barely crowns above the rim of the pan, about 20 to 25 minutes.
- Preheat oven to 350 degrees F. Bake the bread until golden brown, about 38 to 40 minutes.