Pain de mie facile sans gluten et végétalien

Ingrédients

• 1 3/4 cups warm water
• 2 tablespoons sugar
• 2 1/4 teaspoons active dry yeast
• 4 tablespoons vegetable oil
• 1 1/4 cups brown rice flour
• 3/4 cup sorghum flour
• 2/3 cup cornstarch
• 1/3 cup tapioca starch
• 1 teaspoon xanthan gum
• 1 1/2 teaspoons salt

Préparation

1. 1

   Combine the warm water, sugar and yeast in a small bowl. Mix well and let the mixture sit for 5 minutes in a warm, draft-free place until it becomes foamy. (If the yeast mixture doesn’t become foamy, it means that the yeast has probably expired. Throw the mixture away and use a new batch of yeast).

2. 2

   In a large mixing bowl, combine the brown rice flour, sorghum flour, corn starch, tapioca starch, xanthan gum and salt together. Mix well.

3. 3

   Pour the yeast mixture and vegetable oil into the bowl with the dry ingredients and stir with a wooden spoon until you get a homogeneous dough. The dough will be wet, not like normal wheat dough, but this is what you’re looking for.

4. 4

   Grease a 9 x 5″ loaf pan and transfer the dough to the pan, using the back of a wet spoon to smooth out the dough.

5. 5

   Place the pan in a warm, draft-free place (I placed my dough in the closed oven with the oven switched off) and let the dough rise over the next 1 hour (it should have doubled by then).

6. 6

   In the last 15 minutes of rising, remove the pan from the oven and pre-heat the oven to 375 degrees Fahrenheit (190 degrees Celsius).

7. 7

   Bake dough for 40 minutes until golden and the loaf sounds hollow when tapped.

8. 8

   Let the loaf cool in the pan for 10 minutes before transferring to a wire rack and cooling for at least 30 minutes before slicing into it.