Brown Rice Flour Bread Recipe (Vegan/Gluten Free)

6 standard portions

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Ingredients

• 2½ cups brown rice flour ((395g))
• ½ cup old fashioned jumbo oats ((40g))
• 1 tbsp instant dried yeast
• 5 tbsp psyllium husk ((whole NOT the powder))
• ½ tsp pink salt
• 1½ tsp baking powder
• 2 flax eggs
• 6 tbsp maple syrup ((120g))
• 2 cups warm water ((425ml))
• ¼ cup olive oil ((60ml))
• ½ tbsp apple cider vinegar
• ½ cup old fashioned jumbo oats ((40g))

Method

1. Preheat the oven to 180C/356F.
2. Grease and line a standard loaf pan, then set side.
3. In a large jug, combine the wet ingredients - flax eggs, maple syrup, warm water, olive oil and apple cider vinegar and whisk then set aside.
4. In a medium sized bowl, add the brown rice flour, instant yeast, oats, psyllium husk, pink salt and baking powder to a bowl and mix.
5. Form a well in the centre of the bowl with the dry ingredients.
6. Pour the liquid into the centre of the bowl, while stirring with a large spoon until the dough is firm but not sticky (this will take a few minutes).
7. Transfer the dough onto parchment paper and shape into a rectangle using the loaf pan as a rough guide (you can place the pan next to/ above the dough, if it helps). You want the dough to be about the same size or slightly smaller.
8. Sprinkle the jumbo oats on a separate piece of parchment paper (making sure to spread them out).
9. Carefully roll the dough onto the oats so it sticks all over, while using your hands to maintain the rectangular shape at the same time.
10. Carefully transfer the dough into the loaf pan.
11. Bake in the oven for 45-50 minutes, the top of the loaf should be slightly golden. You can check the readiness by removing it from the oven/pan and tapping the bottom, which should sound hollow.
12. Once done allow to completely cool before slicing using a serrated knife.