Rice Bread Experiment #1

This recipe took a lot of research just to discover. I could not find a recipe anywhere for rice bread that had gluten in it. I was not looking for gluten-free or wheat bread with rice in it. I was looking for bread made entirely from rice! Well, after much research, I came across a site somewhere that described a scientific experiment on creating rice bread. They had some weird-named chemical they used to thicken and bind it. I did some conversions from their scientific recipe and did further research to finally come up with the following recipe. Mind you, it failed, but it was delicious!

 As good as it was, we used what was left as a binder for fish cakes (as a replacement for crackers) made from some apple-wood smoked tilapia we cooked earlier. Neither the fish nor the rice bread were outstanding alone, but smooshed together with a little oil and some spices. . .wow! I could not stop eating them!

A note on the "binder": this is what keeps the bread together and gives it substance. I was tempted to use vital wheat gluten or even an egg. In the end I decided to use chia. I may try the others later and see. This bread came out very salty tasting as well. I would drop the salt content down by half or more next time.

Rice Bread Experiment #1

Ingredients: 
3/4 cups warm water 
1 tbsp sugar
1 tbsp vegetable oil
2 tsp yeast
1 cup finely ground rice flour
2 tsp binder (for this recipe I used 2 tbsp chia seeds)
1 tsp salt (or less)

Directions:
1) Dissolve sugar into water and add yeast to proof.
2) Add chia seeds to water and allow to sit for 20 minutes.
3) Sift flour to mixing bowl with salt and mix. Make a well in the middle.
4) Add liquid mixture to dry in the well.
5) Mix together thoroughly. It will be like porridge.
6) Place dough in lightly-oiled bowl and cover with plastic wrap. Let sit until doubled in size (or whatever it will); about 1/2 an hour.
7) Let rise in oiled loaf pan until doubled in size (or as much as it will)
8) Bake in preheated oven at 350 F for 25-30 min.
9) Let cool on wire racks.

Yield:
One Loaf

To Keep Moist:
While still slightly warm, place in bread bag and tie it off.

For Better Slicing:
Let sit in refrigerator overnight.

Remember that this bread has no preservatives and requires refrigeration if you intend to keep it longer than a day. This bread freezes well and should taste fresh after a month.