The perfect vegan and gluten-free bread. Made from rice and a handful of simple ingredients. Super easy. This bread is seriously delicious. Soft, light, chewy and fragrant. It will also make the perfect buns for burgers or vegan 'lobster' rolls.
INGREDIENTS ------------------
360 g (2 cups) raw, short-grain Japanese and Taiwanese rice
240 g (1 cup) water, room temp.
45 g (3 tbsp) vegetable oil or vegan butter
6 g (1 tsp) salt
25 g (2 tbsp) light-brown sugar
7 g (2¼ tsp) instant yeast
1 tsp cream of tartar powder [optional]
METHOD ---------------------
Wash the rice well and soak in clear water for at least 2 hrs, at room temperature.
Drain rice and add to a high-powered blender along with all other ingredients. Blend until very fine [ca. 3 min]. Make sure to avoid unblended grains as this will cause problems in the rising / baking process. Butter should be smooth and liquid.
Pour the batter into a lightly-greased non-stick form. Make sure the batter only comes half-way up to start with.
Cover and proof at 40°C (you can use oven set to lowest temp + fan) until 1½ times the original size. Take the bread out and preheat oven to 190°C. As soon as the batter rises to ca. 2 times the original size, bake uncovered for 35-40 mins, or until golden-brown. Spray the top with water several times during baking to keep batter moist. Alternatively bake with tray filled with water at the bottom of the oven to prevent bread from drying-out.
Once baked, remove the loaf from form and place onto a wire rack, to cool down. It’s best enjoyed on the same day, but you can also store it for a few days in the fridge.
Rice notes: long-grain rice (i.e. basmati, jasmine), glutinous rice or rice flour are not recommended for this recipe.
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