Gluten-free bread--
Rice flour is a common gluten-free flour used in breadmaking. Rice bread is a common gluten-free option. It is typically denser and heavier than wheat bread and may have a slightly sweet taste.
It's important to note that gluten-free bread may have a different texture and taste than traditional wheat bread, and it may be more expensive due to the higher cost of gluten-free ingredients.
If you have celiac disease or gluten sensitivity, it's important to carefully read labels and make sure that any bread you consume is certified gluten-free to avoid cross-contamination.
Ingredients
300G rice flour
220ml warm water
40g cornstarch
2Tbsp: oil olive, salt ,flax seed, anise seed , sugar
Instructions
In a large mixing bowl, combine the rice flour and cornstarch. Mix well.
Add in the olive oil, salt, flax seed, anise seed, and sugar. Mix again until everything is evenly combined.
Slowly pour in the warm water, mixing continuously. Keep mixing until a dough forms. The dough should be slightly sticky but not wet.
Use your hands to knead the dough for a few minutes, until it becomes smooth and elastic.
Cover the bowl with a clean towel or plastic wrap and let the dough rest for about 30 minutes.
Preheat your oven to 375°F (190°C).
Divide the dough into 6-8 equal portions and shape them into balls.
Place the balls on a baking sheet lined with parchment paper, spacing them out evenly.
Use a knife to make a few shallow cuts on the surface of each ball.
Bake the bread for 25-30 minutes, or until the crust is golden brown and crispy.
Remove from the oven and let the bread cool on a wire rack for a few minutes before serving.
Enjoy your freshly baked rice flour bread!
THRY
