Brown Rice Bread

Bread Machine Dough Setting

About

Gluten-free baking can be a challenge and using a bread machine doesn’t guarantee better results. Some people do have success with it, and I think it comes down to the type of bread machine they own. Gluten-free bread has a better chance in a smaller bread machine with a horizontal orientation. If there is a gluten-free setting . . . even better!

Several years ago I experimented with different types of bread in my newly acquired bread machine. When I tried wheat and gluten-free recipes, I always ended up with a short, hard loaf that wasn’t quite done in the center. My large machine was an upright model which made it harder for the bread to rise. Even dough made with regular wheat flour struggled to rise; I had to use a special gluten-enhanced flour. So gluten-free bread didn’t really have a chance in my machine . . . unless I used the dough setting and finished the process manually. This is the recipe for that process.

Ingredients

Directions

1. Place ingredients into machine in order listed, even if your machine specifies otherwise.  For this dough to mix adequately, the liquid ingredients must go in first.  The yeast should go in last.  If your machine has a yeast dispenser, do NOT use it, rather; sprinkle yeast on top of dry ingredients just before you start the machine.  Set the machine to the dough setting.
2. While dough is mixing for first 5 to 10 minutes, check to see that the dry ingredients are mixing in well.  If not, help the machine along by scraping the sides with a rubber spatula.  When dough is finished, turn out into an 8 x 4-inch lightly greased pan.   Dough will be sticky.  Smooth the top of the dough the best you can.
3. Bake at 375 degrees for 50 to 60 minutes.  Check after first 15 minutes.  If top is sufficiently browned, cover with tin foil and continue baking.  When bread is done, turn out onto wire rack to cool before wrapping.

Helpful Hint

Potato starch flour is not the same as potato flour.  Potato flour is heavier and does not work well in gluten-free breads. Some products and recipes simply call the ingredient “potato starch” without adding the word “flour”. I wish this was the standard wording as it would eliminate confusion of the two.

Source

This is recipe is adapted from one in Bread Machine Baking for Better Health 🇺🇸 (#ad) by Maureen B. Keane and Daniella Chace.