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Spongy bread Gluten Free

  • Recipe Submitted by on

Category: Eggs, Yeast, Main Dish, Lunch/Snacks, Breads

 Ingredients List

  • - ½ cup warm water
  • - 2 teaspoons sugar
  • - 4 teaspoons granulated dry yeast
  • - 312 grams of white rice flour
  • - 227 grams of tapioca flour
  • - 4 teaspoons xanthan gum
  • - 85 grams of milk powder without gluten
  • - 1 ½ teaspoons salt
  • - 1 ½ cups water
  • - 4 tablespoons melted butter
  • - 1 teaspoon wine vinegar
  • - 3 eggs

 Directions

Combine warm water, 2 teaspoons of sugar and yeast in small bowl and stir until the yeast and sugar are completely dissolved. Set aside for 15 minutes, preheat oven to 180-190 º C. and grease the bread pans.

In a large bowl, pour the rice flour, tapioca flour, remaining sugar, xanthan gum, milk powder and salt and mix well. In another bowl, combine water, vinegar, butter and eggs and mix bien.Añadir the yeast mixture to flour mixture and beat well. Then add the butter mixture and continue beating until all ingredients are well mixed.

Use your hands to knead the dough for a few minutes. Divide the dough into two portions and place in prepared pan trays. Leave the dough in a warm place until the dough to rise. Bake the loaves for about 30 minutes or until golden brown and cool on a rack.

Tip:
Do not let the dough rise for much longer, so that no air in it, the ideal is to let stand for 20 minutes and then put to bake.

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