Gluten-free cuisine intrigues me. It’s not always easy to reinvent classic recipes to make them suitable to a gluten free diet. It’s a sort of a challenge for a foodie/cook since just by replacing one key ingredient one can get to dramatic changes in taste and texture.
I made a gluten free bread following my instinctive preparation method. I love baking bread, it is something I do by mixing flour, water and yeast, nothing else. I keep it essential and I don’t try to enrich it by adding oils or flavorings. Bread is a symbol of minimalism in my life.
Rice flour is made from milled rice and can be considered a good substitute for wheat flour. Its greater quality is its high digestibility. It has almost the same consistency of a powder so absorbs water more than a standard wheat flour and the dough made out of it will have a different consistency.
Simply made from ground raw rice, it is mostly used to make rice noodles and pancakes. When used to make bread it is accompanied with another type of flour to add strength and density. In this recipe I mixed it with Millet flour, another gluten free ingredient which contains a large quantity of iron and, to a lesser extent, magnesium and phosphorus.
- 2 cup rice flour
- 1 cup millet flour (aka bajri flour)
- 2 tsp dry yeast
- 1 1/2 cup warm water
- 2 tsp salt
- In a large bowl mix flour and salt, then add the yeast and water. Mix vigorously.
- Cover with a damp tea towel and allow to rise for 1 hour.
- Knead the dough adding some more flour, if necessary, and let it rise for 1 hour more.
- Preheat the oven at 200 degrees. Transfer the dough in a loaf tin and bake for half an hour or until golden brown.