Gluten-free Yeast Bread
The buttermilk in this recipe helps to keep the bread wonderfully light. Enjoy this gluten-free bread warm with your favorite spread, or use for toast.
Ingredients
- 240 ml (1 cup) reduced fat buttermilk
- 2 Tablespoons brown sugar
- 1 active dry yeast
- 300 g (3 cups) rice flour
- 3 g (1 teaspoon) salt
- 2 large eggs
- 1 Tablespoon grapeseed oil
- nonstick cooking spray, as needed
Directions
- Combine buttermilk, brown sugar and yeast in a small bowl. Cover with plastic wrap and set aside for 5 minutes or until frothy and foamy.
- Place rice flour and salt into the Vitamix Container and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 1 minute.
- Once machine is turned off, remove the lid and allow rice flour to cool for 1-2 minutes.
- Place eggs, oil, buttermilk mixture and half the rice flour into the Vitamix Container and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 4. Process until all ingredients are moistened, using the tamper to press ingredients into the blades if needed.
- While the machine is running, remove the lid plug and add remaining flour through the lid plug opening. Blend until well combined.
- Spray a 21-cm x 11-cm loaf pan with oil spray and line with baking paper.
- Pour batter into prepared loaf pan. Cover with plastic wrap, and allow to stand for 10 minutes.
- Bake at 180°C (355°F) for 35 minutes.
- Allow bread to cool for 5 minutes before inverting bread onto a cooling rack.
- Cool bread for 15-20 minutes before slicing.
Nutrition Information
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Amount Per Servings |