Allergen-Free Rice Flour Pullman Loaf
Allergen-Free Rice Flour Pullman Loaf

Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, allergen-free rice flour pullman loaf. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Allergen-Free Rice Flour Pullman Loaf is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Allergen-Free Rice Flour Pullman Loaf is something that I have loved my entire life.

Great recipe for Allergen-Free Rice Flour Pullman Loaf. I came up with this recipe out of the desire to satiate my child with allergies, who wants to eat what his older brothers are eating. Adjust the amount of water to suit the type of flour you are using.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook allergen-free rice flour pullman loaf using 7 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Allergen-Free Rice Flour Pullman Loaf:
  1. Prepare 235 grams Joshinko
  2. Make ready 15 grams Corn starch (or joshinko)
  3. Get 2 tbsp Sugar
  4. Make ready 1 pinch Salt
  5. Make ready 1 and 1/2 to 2 teaspoons Dry yeast
  6. Take 1 tbsp Margarine
  7. Get 240 cc to 270 cc Lukewarm water

Flour your work surface lightly, and knead by hand briefly, then form the dough into a ball. Drizzle with olive oil and return it to the bowl. Works well with Kathy P's All Purpose Rice Flour Mix. Chef's Note: To make a loaf of Pullman bread, you will need a Pullman pan.

Instructions to make Allergen-Free Rice Flour Pullman Loaf:
  1. Coat the inside of a plastic container with margarine (not listed).
  2. Combine all the ingredients except for the water, then add lukewarm water until the dough thickens.
  3. Pour the dough into the prepared loaf-shaped plastic mold, and lightly wrap with saran wrap. The batter will fill the container about 80 percent.
  4. Set the Tupperware on top of two chopsticks, and cook in the microwave for 30 seconds (40 seconds in the winter) at 500 W. Leave in the microwave for 30 to 40 minutes to let the dough rise.
  5. Helpful tip: While the dough is rising, set two cups filled with hot water in the microwave to maintain the temperature.
  6. It is finished rising once the dough rises to the top of the container. (It may take up to 50 to 60 minutes to rise in the winter.)
  7. Without removing the saran wrap, heat for 6 minutes at 500 W, then it's done.(The above photo shows the baked bread.) Remove from the container while still hot, and cool.
  8. It's tasty and fluffy right out of the oven (Step 7), but my family likes a baked finish, so I brown the crust in a pan.
  9. Place on a rack until the heat dissipates. It should have a fluffy texture, but if it gets tough, microwave for a few seconds to soften.

Add the flour, sugar, and salt to a stand mixer fitted with a dough hook, and whisk to combine. Add the olive oil, maple syrup, and warm water. Stir in the rice flour, potato starch, corn starch, baking powder and xantan gum. Beat the batter until smooth using a spatula. Place the dough into a lightly greased bread pan.

So that is going to wrap this up for this special food allergen-free rice flour pullman loaf recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!