SC - Rice Bread for Celiac Sufferers

[marilyn traber]

OK, list, here you go

>Rice Bread Made From Whole Grain Rice
>Ingredients:
>3 cups medium or short grain brown rice (Long grain brown rice may be used,
>but it will produce a much drier bread, that works reasonably well right
out
>of the oven, but looses its moisture within a day or two. )
>3 cups cold water (Most recipes require the use of a dry cup measure for
dry
>ingredients and a liquid cup measure for water or other liquids. This
recipe
>will work best if you use the same measure for both the rice and the water
.
>It does not matter whether the measure is intended for liquid or dry
>ingredients, what matters is that the rice and water are equal in volume.)
>¾ teaspoon salt
>1 1/2 teaspoon gluten-free baking powder (optional, see recipe
instructions)
>Ideally baked in a well-seasoned ten-inch iron skillet with a heavy glass
>cover (makes a flat round loaf you can slice horizantally for sandwiches).
A
>covered casserole dish of similar size will also work, but the dish needs
to
>be well-oiled, preferably with an oil/soy lecithin mixture or a gluten-free
>non-stick spray.
>Instructions:
>Place the rice and the water in a large bowl , cover with a light cloth or
>napkin, and allow the rice to soak in the water for 8-12 hours (overnight
or
>all day). This step allows the grains of rice to absorb the moisture. Since
>rice grains are seeds waiting for germination they are very efficient
little
>absorbers of water..
>To grind the rice into a batter use either a blender or a food processor:
>If using a blender, place half the water and rice mixture in the blender
and
>blend on high speed for 1-2 minutes. To see if the rice is sufficiently
>ground, rub a small bit of the batter between your fingers. The liquid
>should fall away leaving small bits of rice with the texture of table salt.
>Pour the batter into a large mixing bowl. Repeat the grinding procedure
with
>the other half of the rice and water mixture. If you regularly use a
blender
>for grinding, you may want to soak the rice and water in two half-batches
(1
>½ cups each of rice and water in each batch).
>If using a food processor with a four a more cups capacity, place the
entire
>rice and water mixture in the processor and grind on high for 8-12 minutes.
>To see if the rice is sufficiently ground, rub a small bit of the batter
>between your fingers. When the liquid falls away, it should leave a small
>bit of ground rice with the texture of a coarse salt. Food processors do
not
>grind the rice as quickly nor as finely as a blender, but their larger
>capacity makes it possible to grind more rice at once and it requires less
>hands-on attention during the grinding process.
>After grinding place the batter in a large mixing bowl and cover with a
>light cloth or napkin. The cover must allow air to reach the batter so that
>it can ferment naturally with the help of yeasts it collects from the air.
>At a room temperature of 68 to 72 degrees, you can allow the batter to set
>anywhere from 4 to 24 hours, depending upon your taste in bread. The chart
>below gives an indication of the bread qualities at various setting times.
>At a room temperature of 80 degrees or more, the setting time will be
>speeded up by one-quarter to one-half the amount of time.
>4-6 hours:very mild yeast flavor, add baking powder right before baking
>8-12 hours: mild yeast flavor, add baking powder right before baking
>18-24 hours:strong yeast flavor comparable to wheat breads, batter expands
>because of carbon dioxide bubbles below surface, baking powder is optional
>After the dough sets more than 24 hours it will begin to develop a distinct
>sourdough flavor.
>After the batter has set for the desired amount of time, mix in the salt
and
>the baking powder (if using). Place the batter in a well-oiled pan, cover
>and bake covered for 50-55 minutes at 350 degrees.
>
>
>
>


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