[socialring]
| Servings | Prep Time | Cook Time |
| 1Loaf | 30Minutes | 55Minutes |
| Servings | Prep Time |
| 1Loaf | 30Minutes |
| Cook Time |
| 55Minutes |
Ingredients
- 2 1/2 Cups Rice Flour Brown
- 2/3 Cup Cornstarch
- 2/3 Cup Milk Powdered
- 1 Tbs Xanthan Gum
- 1 tsp salt
- 1 3/4 Cups water Warm
- 1 Packet Yeast Active dry (2 1/2 ounce)
- 3 Tbs Vegetable oil
- 2 Large Eggs
Servings: Loaf
|
Ingredients
Servings: Loaf
|
Instructions
- In a small bowl, combine water and yeast.
- In a medium mixing bowl, whisk together dry ingredients.
- Add yeast mixture, vegetable oil and eggs.
- Using an electric mixer, mix dough for five minutes on medium-high speed.
- Lightly grease a 9x5-inch loaf pan with vegetable spray.
- Spread batter evenly into the pan.
- Lightly grease a piece of plastic wrap and cover the pan.
- Allow dough to rise for 1 hour.
- Preheat oven to 350 °F.
- Bake dough for 55 minutes or until internal temperature reaches 208-211 °F
- Remove bread from oven and allow it to cool in the pan for five minutes.
Share this Recipe
This recipe looks great! My son is allergic to milk, do you have a suggestion for a substitute? I’d love to make this.
I have not tried a milk substitute with this recipe but a soy milk or almond milk should work. It may alter the taste a little but the main purpose of the milk is providing moisture to the bread so it isn’t dry.
Please let me know how it works out!
Great! We generally use Almond milk, so I’m glad you think that will work. You have it listed as powdered milk, how much do you think I should decrease the water when using liquid milk? I’ll be buying the flours next week and hope to try it shortly there after.
It may be challenging to alter this recipe and find the perfect amount. It is a bit of a trial and error but I think you could substitute the water and powdered milk with about 2 1/2 cups of soy or almond milk. Again, because I’m not exactly sure, you make have to try it and hopefully it works for you by slowly adding it until it creates a nice texture 🙂 have you considered using a soy milk powder?
I am lactose intolerant and will be using either soy or almond milk. Given that it calls for powdered milk, how much liquid milk would it require?
Looking forward to your reply! Thank you!
Hi Toni,
I have never tried this particular recipe with soy or almond milk, or anything but powdered milk, but I think you should be able to replace the water and powdered milk with about 2 1/2 cups of soy or almond milk. You may have to test and slowly add it to ensure the dough isn’t too runny.
I’m curious to see the results if you are willing to share!
Thanks
Can coconut oil be used instead of the vegetable oil?
It may alter the taste slightly. It is worth a try!