Tuesday, January 13, 2009

Basic Featherlite Rice Bread

Let's start with the essentials. Everybody needs to have a sandwich every now and again. So far this has been the best recipe we have tried. It has been adapted from Bette Hagman's original recipe.

Basic Featherlite Rice Bread
Meduim size loaf

Dry Ingredients:
3 C Featherlite Rice Flour Mix (Recipe can be found here)
2 1/4 tsp Xanthan Gum
1 1/2 tsp Unflavored Gelatin
3/4 tsp Salt
3 TB Sugar
1/3 C Dry milk powder
2 1/4 tsp Dry yeast granules

Wet Ingredients:
2 Whole Eggs
1/4 C Vegetable Oil
3/4 tsp  Vinegar
1/4 C Honey or molasses
1 1/2 C Water (more or less)

Grease your chosen pan. And dust with rice flour. Water should be about 110° for hand mixing.
Combine dry ingredients in bowl and set aside. (I mixed mine with the whisk beaters first in my Bosch, and then dumped that aside in another bowl). Whisk egg, oil, vinegar and honey until blended. Add most of the water to the egg mixture. The remainder of the water should be added as needed after the bread has started mixing. Dough will be like cake batter consistency. Mix on high for 3 ½ minutes. Spoon batter into prepared pans. Let rise in warm place until dough reaches top of bread pan. About 30 minutes. Bake in preheated 400° oven (I have been cooking mine at 250°-300°) for 50-60 minutes, covering after the first 10 minutes with aluminum foil.


  1. This comment has been removed by the author.

  2. You write "most of the water", but I'm more literal than that.
    Is just by tablespoons? More information please.

    Plus under the title it says: Medium Size Loaf
    Yet in the directions you indicated: Spoon batter into prepared pan(s).

    So does the recipe make 1 or 2 loaves?
    Also what size pan: 9x5-inch or 8x4-inch?

    Thanks in advance.

    Sharon Anne

  3. Please share your reasons and success at baking the bread at 250°F - 350°F, instead of the 30 minutes at 400°F. (Wow, you know that's quite a variance there.) Thanks again.

  4. Sharon,

    This recipe makes one loaf of bread made in a 8.5 x 4.5 glass loaf pan. I start by adding a little over half of the water and than add the remaining as necessary. The bread batter will be like a thick cake batter, it's not one that you can knead and mold. That is why there isn't an exact amount of water. I have found that it is never the same amount each time I make it. I also found when cooking it at the higher temperature, the top and bottom would be almost burnt before the center had a chance to cook. By using the lower temperature for a longer time gives me a nice golden loaf of bread cooked all the way through.
    Pan(s) was a typo...sorry