Rice Bread Without Oven

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Introduction:
Rice bread is a delicious and gluten-free alternative to traditional wheat bread. This recipe provides a method for making rice bread without the use of an oven, making it accessible for those who might not have one available. The result is a soft, slightly chewy bread that’s perfect for sandwiches, toast, or enjoying on its own. Made on the stovetop, this rice bread is easy to prepare and can be enjoyed fresh and warm.

Ingredients:

  • 2 cups rice flour
  • 1 cup tapioca flour (or cornstarch)
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1 cup warm water (110°F/45°C)
  • 2 tablespoons olive oil (plus extra for greasing)
  • 1 teaspoon apple cider vinegar
  • 2 large eggs, beaten

Optional Additions:

  • 1 tablespoon sesame seeds or poppy seeds for topping
  • 1/4 cup chopped fresh herbs (such as rosemary or thyme) for added flavor

Instructions:

1. Prepare the Yeast Mixture:

  • In a small bowl, combine the warm water and sugar. Sprinkle the active dry yeast over the top and let it sit for about 5-10 minutes, until the mixture becomes frothy.

2. Mix Dry Ingredients:

  • In a large mixing bowl, combine the rice flour, tapioca flour, and salt. Mix well to combine.

3. Combine Wet Ingredients:

  • In a separate bowl, whisk together the olive oil, apple cider vinegar, and beaten eggs.

4. Form the Dough:

  • Add the frothy yeast mixture and the egg mixture to the dry ingredients. Stir until a smooth, thick batter forms. The batter will be wetter and more batter-like than traditional bread dough.

5. Preheat the Pan:

  • Heat a large, heavy-bottomed skillet or non-stick frying pan over medium-low heat. Lightly grease the pan with olive oil.

6. Cook the Bread:

  • Pour the batter into the preheated skillet, spreading it out evenly with a spatula. Cover the skillet with a lid.
  • Cook the bread for about 10-15 minutes on one side, or until the bottom is golden brown and the top starts to set.
  • Carefully flip the bread using a wide spatula. If the bread is too large to flip in one piece, you can cut it into halves or quarters first.
  • Cover the skillet again and cook for another 10-15 minutes, until the bread is fully cooked through and golden brown on both sides.

7. Serve:

  • Remove the bread from the skillet and let it cool on a wire rack for a few minutes before slicing.
  • Serve warm or at room temperature.

Tips for Success:

  • Make sure the water used to activate the yeast is warm but not hot, as too high a temperature can kill the yeast.
  • Be patient while cooking the bread; using medium-low heat ensures the bread cooks through without burning the outside.
  • If you prefer a lighter texture, you can let the batter rest for 30 minutes before cooking to allow the yeast to activate further.

Nutritional Estimate:
(Nutritional values may vary depending on specific ingredients and portion sizes.)

  • Calories: Approximately 150-180 per slice (based on 8 slices)
  • Total Fat: Approximately 4-6g
  • Saturated Fat: Approximately 1g
  • Cholesterol: Approximately 40-50mg
  • Sodium: Approximately 200-250mg
  • Total Carbohydrates: Approximately 25-30g
  • Dietary Fiber: Approximately 1-2g
  • Sugars: Approximately 2-3g
  • Protein: Approximately 3-4g

Recommendation:
Rice bread without an oven is best enjoyed fresh and warm, but it can also be stored in an airtight container for a couple of days. It makes an excellent base for sandwiches or can be toasted and spread with butter or jam for a delightful snack. Experiment with different toppings and add-ins to make it your own. Enjoy this easy, gluten-free bread alternative that doesn’t require an oven!

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