#glutenfree #vegetarian #lactosefree
ORGANIC BROWN RICE ARTISAN BREAD | Gluten Free | Vegan
No Flour, No Egg, No Xanthan Gum
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Wholegrain Rice Artisan Bread - Organic - Vegan
By Luciene Marques
Gluten Free and Lactose Free
no flour
no egg
No xanthan gum
Basically 3 ingredients
in a basin
Add 350 g of brown and organic rice (I used brown basmati rice)
Cover with water and leave for 1 hour and 30 minutes (it can be a little longer, this helps when making the cream).
Drain the water, wash and set aside
In the blender:
Add drained rice
300 ml of ice water (you need to grind for about 4 to 5 minutes so that it is very thin and this warms the dough)
start grinding
Add:
80 ml of olive oil
1 tbsp sugar of your choice (I used yellow)
1 cc of salt
⅛ tsp cream of tartar (optional)
1 tsp of apple cider vinegar
Beat it well until it's very thin like a cream. Feel some of the dough between your fingers. It cannot have grains like sand. It needs to be smooth.
Note the point of the dough - texture.
Add 7g instant dry biological yeast
Beat enough to mix
Put the dough into the mold
I used 2 molds 9 x 6 cm with 6 holes each (you can use another mold according to your preference)
This dough yields 10 loaves (this size)
Cover and let it brew for about 20 to 30 minutes
Watch the surface of your buns
Preheat the oven to 200°C
Bake at 200ºC for 25 to 30 minutes
When you put the buns in the oven
Spray the walls with water (this will help give your buns a crunch)
Do the toothpick test
Remove from the oven, unmold and let cool on a wire rack.
Cut after cold.
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