Gluten-Free Rice Bread Without an Oven
Ingredients:
- 200g rice flour
- 230ml warm milk
- 4g instant dry yeast
- 20g sugar
- 10g olive or sunflower oil
- 3g salt
Instructions:
- In a bowl, dissolve the yeast and sugar. Add salt to the rice flour and mix all ingredients.
- Gradually add warm milk while stirring, considering variations in moisture content among rice flours.
- Incorporate olive oil and stir until thoroughly combined.
- Allow the dough to ferment in a warm place until it doubles in volume.
- Stir the bubbly mixture to eliminate excess gas.
- Heat a 20cm frying pan over medium heat briefly.
- Grease the pan with cooking oil, pour the batter, and tap the pan to distribute it evenly.
- Cover the pan with aluminum foil and let the dough ferment for an additional 20-30 minutes.
- Reduce heat to low, replace the lid, and cook for 10-13 minutes. If the top hardens, tip the bread onto a plate and return it to the pan.
- Cook the other side over low heat for 5-6 minutes. Your gluten-free rice bread is ready to enjoy!