Pane morbido e soffice di riso integrale (senza glutine e latticini)

Ingredienti

• 2 cups brown rice flour
• 1 3/4 cups warm water (approximately 105F – 115F)
• 1/4 cup sunflower oil
• 1/4 cup psyllium husk powder
• 1 tablespoon instant yeast
• 2 tablespoons sugar
• 3/4 teaspoons xanthan gum
• 2 eggs, room temperature
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Preparazione

1. 1

   Grease an 8″x4″ metal loaf pan.

2. 2

   Whisk Dry Ingredients: In a large mixing bowl, whisk the brown rice flour, psyllium husk powder, instant yeast, sugar, baking powder, xanthan gum, and salt together.

3. 3

   Add Liquid Ingredients: Add the warm water, sunflower oil, and eggs to the dry ingredients and mix well to get a wet and shaggy dough (the dough is supposed to be shaggy, so don’t worry).

4. 4

   Transfer to Pan: Transfer the dough to the greased loaf pan and smooth out the top with a spatula.

5. 5

   Let Dough Rise: Cover the dough pan with a kitchen towel and let the dough rise approximately 30 to 40 minutes in a warm, draft-free place until it has almost doubled in size. (Tip: I like to place the loaf pan in my microwave with the power off – it creates the perfect draft-free and warm environment for rising dough).

6. 6

   Preheat Oven: During the last 10 minutes of the dough rising, preheat oven to 350F and adjust the oven rack to the middle position.

7. 7

   Bake the dough for 40 to 50 minutes until bread has turned dark brown on top and the loaf sounds hollow when tapped. Remove loaf from the oven.

8. 8

   Cool Completely: Let the loaf cool for 10 minutes in the loaf pan, before removing and letting it cool completely on the wire rack. Use a serrated bread knife to slice once the loaf has completely cooled.