The Deal On Rice Flour
On your hunt for gluten-free recipes, youve seen several rice flour recipes. Its great for baking and can give a delightful crunch to many crackers and dumplings. If youre having trouble finding it, check out local Asian markets or natural food stores, and you can also get it here on amazon.
Keep in mind rice flour doesnt absorb liquids as wheat flour does, so be sure to give your dough time to rest and hydrate before baking.
Orecchiette With Sausage And Swiss Chard
Makes 4 servings
Orecchiette, little ears, is a round pasta from the Italian region of Apulia with a cup-like shape that is excellent for sauces. Cant find orecchiette? Farfalle is a good substitute
For a classic pairing, start with Italian sausage both sweet and spicy varieties will work. But instead of the usual broccoli raven, we use Swiss chard, which tastes less bitter, and add peppadew peppers and anchovies for a spicy, piquant contrast.
Chard leaves wilt quickly in the sauce, while the stalks have a juicy, crispy texture like celery, which is best sautéed. To get the best of both of them, we followed Nancy Silvertons guide from The Mozza Cookbook and cooked the leaves and stems separately. To dissect the two parts, cut along each side of the center vein of each leaf. Hold on to the chard stalks they add flavor and texture to the dish. Make sure to keep the stems and leaves separate after cooking, as they will come into the pan at different times.
12 ounces orecchiette pasta
2 tablespoons of extra virgin olive oil, divided, plus more for serving
1 pound of sweet or hot Italian sausage, casings removed
3 anchovy fillets, chopped
2 teaspoons of ground fennel seeds
¼ cup of finely chopped mild peppadew peppers, plus 1 tablespoon of brine
8 large cloves of garlic, thinly sliced
1 pound Swiss chard, stalk sliced ½ inch thick and leaves roughly chopped, stored separately
¾ cup low-sodium chicken broth, divided
Happy Campers Hemp Hemp Hooray
Happy Campers is a small company that bakes gluten-free breads in its dedicated gluten-free, Oregon-based bakery.
All of Happy Campers bread products are certified gluten-free by the Gluten-Free Certification Organization , certified organic by the United States Department of Agriculture , non-GMO-verified, vegan-friendly, and free of all major allergens. Theyre also free of added sugars.
Its Hemp Hemp Hooray bread is one of the best gluten-free sandwich breads, as it has a pleasant nutty flavor and is made with high quality ingredients and several whole grains, including millet, sorghum, buckwheat, quinoa, and amaranth.
It also contains ground hemp seeds, which are a good source of fiber, antioxidants, and polyunsaturated fats, including plant-based omega-3 fatty acids .
One slice provides approximately 90 calories, 2 grams of fat, 0 grams of saturated fat, 111 mg of sodium, 17 grams of carbs, 3 grams of fiber, and 2.5 grams of protein .
In addition to its high quality ingredients and pleasant taste, reviewers like that this bread freezes well and is enjoyable as part of a toasted sandwich or topped with a spread.
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Keep The Dough In The Fridge For Up To 10 Days
You can keep the dough for these gluten free artisan rolls in the fridge for up to 10 days. Keep the lid slightly open so that it can breathe. Ive kept it a little bit longer and it turned into a yeastier sour dough tasting roll. But all the directions Ive ever read say no more than 10 days, so I should probably recommend that for food safetys sake.
If youre looking for more artisan bread recipes, check out my review of Gluten Free Artisan Bread in 5 Minutes a Day, it includes a sneak peek recipe.
Which Loaf Pan To Use
There are two reasons why its good to consider or reconsider your loaf pan: the first is the size of the pan, and the second is what material the pan is made of. I get this question a lot: What pan did you use to bake that loaf of bread?
Tip: Choose to use a slightly smaller loaf pan when making sandwich-style bread loaves, if you want your loaf to be tall.
While I could just make a bigger recipe to fit a bigger pan, I dont increase the ingredients because I need the bread to cook through to the center without the exterior getting too dark.
For this reason, I dont bake with a traditional 9×5 inch loaf pan. I choose an 8-1/2 by 4-1/2 by 2-3/4 loaf pan. Be sure to use this smaller pan size if you want your loaf to rise higher instead of being lower and broader.
Aluminized steel works well for bakers because aluminum conducts heat really well. And aluminum is perfectly safe to bake with as long as youre not using acidic foods like lemon juice or tomatoes . Heres a good aluminized steel loaf pan.
Ceramic is a good option, too, used for millennia and a pleasure to use. Heres a good ceramic loaf pan.
If you dont want to invest in a new pan, no problem. Just be aware that when this bread is baked in a larger pan, it wont rise as high.
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Why This Recipe Works:
- Simple, Affordable Ingredients: Most of the ingredients in this recipe are easily accessible and not costly. Which means that by making your own gluten-free bread in the comfort of your own kitchen, you can end up saving quite a bit !
- Short Rising Time: Theres a very short rise time of just 30 minutes, the dough rises beautifully, and its baked in a under an hour! Once baked, the top of the bread is a gorgeous golden brown and upon cooling, the loaf slices very easily and well.
- Incredibly Soft and Fluffy: Many gluten-free breads tend to be hard or dry . In this case however, this bread is flexible and moist, and fluffy and all things good, which is usually hard to come by with gluten-free baked goods. And that, my friends, is really nothing short of a miracle. Trust me. Ive baked and eaten too many hard and dry gluten-free loaves, so when a recipe works out so beautifully, I cant help but want to share it from the rooftops!!
- Totally Gluten-Free and Dairy-Free: Now only is this bread recipe gluten-free, its also totally dairy-free too, which means those with Celiac disease or on a gluten-free diet, and those with lactose intolerances can enjoy it without any issues!
Ebans Bakehouse Fresh Baked Gluten
Ebans Bakehouse Fresh Baked Gluten-Free Seeded Bread is a great option if youre looking for a soft and chewy gluten-free bread.
Shipped only twice per week, each loaf is freshly baked on Mondays and packaged in an insulated container for optimal freshness.
In addition to being certified gluten-free by GFCO, its Seeded Bread is preservative-free and made with high quality ingredients that are locally sourced or organic when possible.
While the base of the bread is brown rice flour, the loaf also contains several seeds for added texture and nutrition, including sunflower, pumpkin, sesame, poppy, chia, and flax seeds.
One slice provides 80 calories, 2 grams of fat, 0 grams of saturated fat, 160 mg of sodium, 13 grams of carbs, 1 gram of fiber, 2 grams of sugar, and 2 grams of protein .
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What Makes This Gluten
A main reason why many gluten-free breads turn out dry is because there is not enough liquid in the dough. In this recipe, the total wet ingredients are in roughly the same quantity as the dry ingredients . While this results in a relatively wet and shaggy dough, its also the reason why this bread comes out flexible, soft and fluffy.
The eggs in the recipe, along with the apple cider vinegar and baking powder and yeast, also help the bread to rise more and achieve a dome-shaped top . If you wish to make a vegan loaf, heres a well-loved gluten-free vegan bread.
Top It With My Favorite Jam Recipe
Or you can just put some of your favorite organic fruit preserve or try this delicious strawberry jam recipe!
I also did a how-to video a few years back showing you how easy it is to make your own jam!
So lets get to the recipe already are you ready for this? I am about to share, quite simply, one of the best recipes out there for gluten-free bread!!
- Total Time:1 hour 5 minutes
- Yield:16 pieces 1x
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Outer Aisle Gourmet Cauliflower Sandwich Thins
Outer Aisle Gourmet Cauliflower Sandwich Thins stand out from other gluten-free wraps and thins, as theyre made with just four ingredients, including cauliflower, cage-free eggs, Parmesan cheese, and nutritional yeast.
As a result, these veggie-packed thins are not only certified gluten-free but also paleo- and keto-friendly.
Free of artificial ingredients, each Cauliflower Sandwich Thin is low in calories and carbs, high in protein, and provides one serving of vegetables.
Still, keep in mind that theyre unsuitable for people who are allergic to eggs or dairy.
These thins get good reviews for being soft and having a mild flavor that complements a wide variety of toppings. In addition to their suitability for wraps and sandwiches, these thins can be baked in the oven to make mini pizzas.
One thin provides 50 calories, 2.5 grams of fat, 1.5 grams of saturated fat, 130 mg of sodium, 2 grams of carbs, 1 gram of fiber, 1 gram of sugar, and 4 grams of protein .
Why To Buy Organic White Rice Flour For Baking Bread
Its common these days to buy brown rice flour and to buy conventional flour so why buy organic white rice flour?
Organic rice paddies make a measurable difference in the healthfulness of rice products.
Did you know? Conventional rice production uses over forty different pesticides to control weeds and insects while organic production supports research on methods for decreasing levels of arsenic in organic rice.
Why eat white rice instead of brown rice? Hard to digest, whole grains nutrients are locked in unless released through a form of pre-digestion like the sourdough process. Also, when tested, brown rice is consistently higher in inorganic arsenic content than white rice.
So surprisingly, white rice is actually healthier than brown rice! You can read more in this recipe post why white rice is now considered healthy and even Paleo.
Honestly, it is hard to find white rice flour thats organic. Many stores do not carry it. You can buy a few bags at a time here.
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The Risks Of Rice On A Gluten
Plenty of people who follow a gluten-free diet rely on rice as their staple grain for a variety of reasons: Its inexpensive, its readily available, and its an ingredient in the majority of ready-to-eat gluten-free products like bread, cereal, cookies, and mixes.
But research increasingly is showing that those who eat a lot of ricesuch as those with celiac disease and non-celiac gluten sensitivitymay be at risk for consuming problematic levels of arsenic, a toxic metal which tends to accumulate in rice. Additional research indicates that other so-called heavy metalsincluding mercuryalso are found in higher levels in people who eat gluten-free.
The information on arsenic in those who are gluten-free is concerning, says Tricia Thompson, a dietitian and expert on celiac disease and the gluten-free diet. Thompson, head of the food testing service Gluten-Free Watchdog, tells Verywell that she has taken a long hard look at the data she and other researchers have compiled.
I am convinced that inorganic arsenic intake among the gluten-free community is a serious concern and it deserves our attention, Thompson says.
Make The Whole Recipe
A friend asked me about halving the recipe. I havent done this, but the measurements are easily halved. But since I havent tried halving the recipe, Im not sure of the results. You can keep the dough in the fridge for a long time and bake rolls as you need them, so go ahead and make the whole recipe.
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Baking The Gluten Free Bread
Once proofed and doubled in volume:
Bake the dough with steam at 480 ºF for 20 minutes, then remove the tray with water, reduce the oven temperature to 450 ºF and bake for a further 40 50 minutes.
Some Of The Feedback From People Who Have Made This Bread
- N via FB: Ive just made this bread. Its AMAZING!! OH MY WORD. The texture is awesome, so soft but still with substance the taste is fabulous too. Thank you so much. Ive been looking for a recipe like this for years.
- K via FB : Shut the front door the Alchemists dough-brew even converts to hand-stretched bread rolls!
- C Via FB : I made this yesterday the texture was incredible it was like eating a slice of real wholemeal bread! Its the best Ive made
- J via FB : Just made this bread for the first time It is just amazing. Thank you so much for this wonderful recipe The taste is wonderful
- S via FB : Thank you!! I have bread again, yes this is the best GF bread recipe I have ever made, and I can tell you I have made loads and loads
- A via FB : Day 3 and its still soft enough to eat without having to toast it
- K via FB : Thank you so much! I dont mean to be stalkerish but your recipe has been a game changer.
- M via FB : At last a proper loaf of gluten free bread. Thank you
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What Will You Learn From My Earlier Gluten Free Artisan Rolls Post
Just in case youre thinking you cant be bothered to read my earlier post Heres a quick list of whats covered that might be helpful to know
- What you need to know about the flour blend and possible substitutions of individual flours for dietary reasons.
- The importance of Psyllium Husk and Flax in the recipe.
- Why its important to get the Egg Size right .
- Tips and photographs to help guide you through the process of making the dough Through to shaping it into rolls, proofing and baking.
- How to Store your tear and share rolls.