Whole Grain Brown Rice Flour, Stone Ground, Gluten Free, 4 Pack, 24 oz (680 g), From Bob's Red Mill
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Bob's Red Mill Brown Rice Flour is carefully ground on cool and slow turning, century-old stone-buhr millstones. We use only the highest quality whole grain brown rice to produce a delicious flour with a mild, nutty flavor. Our wholesome Brown Rice Flour is a favorite ingredient for gluten-free baking. It's also great as breading or for thickening soups, sauces and gravies.
You Can See Our Quality!
Bob's Red Mill products labeled Gluten Free are batch tested in our quality control laboratory. We use an ELISA Gluten Assay test to determine is a product is gluten free.
Phyllis Potts, the award winning author and friend of Bob's Red Mill from Grapeview, Washington, has created many wheat-free recipes. Her latest book, 'The Complete Guide to Wheat-Free Cooking', features this wheat-free bread.
We use a Breadman Bread maker.
Makes 1-1/2 pound loaf...
1 cup Garbanzo Bean Flour*
1-1/2 cups Bob's Red Mill Rice Flour
(Brown or White)
1/2 cup Potato Starch
3 tsp. Xanthan Gum
1 tsp. Salt
2 Tbsp. Sugar
1 Tbsp. Yeast
2 Tbsp. Oil
1 tsp. Vinegar
1-3/4 cups Water
Mix the 7 dry ingredients in a large bowl. Using water from your hot water faucet, (about 110-115°F) Mix eggs, oil, vinegar and water in a 4 cup measuring cup and Add to the dry mixture. Spoon into the bread maker bucket. (Be sure the kneader is in the bucket!!) Set controls for basic white bread and lite setting. (I usually get bread about 5 inches high.) Curl up with something you've been meaning to read!!
*You may substitute 1 cup of Bob's Red Mill White Bean Flour or Corn Flour. This recipe can be used in the conventional bread-making way. Just follow the directions in your own cookbooks.
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