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1 cup of luke warm water
1 1/2 teaspoons of dry active yeast
1 cup of enriched rice milk
1 teaspoon rice vinegar
1/4 cup of safflower oil
2 cups of brown rice flour
1/3 cup of potato starch
1/3 cup of tapioca starch
1/4 cup of sugar
3 1/2 teaspoons of xanthan gum
3 Tablespoons of ground flax seed
Mix the yeast with the warm water and let sit 5 minutes. Mix together remaining dry ingredients (in a bowl separate from the yeast mixture) until thoroughly combined. Mix together remaining wet ingredients with the yeast mixture. Stir together wet and dry ingredients until throughly combined and stir vigorously for 5 minutes. (Dough will be much softer than typical bread dough. Do not add extra flour). Let sit for about an hour while it rises. Stir again vigorously for at least 5 minutes. Pour in prepared bread pan (oil the sides and bottom and coat with flour). Let rise again 30-60 minutes. Preheat the oven to 400 degrees and bake for 10-15 minutes. Then reduce temperature to 350 degrees and bake an additional 60 minutes. Cool for at least 15 minutes then remove from pan to cool completely. Cool the allergen free rice bread completely before slicing.