Gluten-free Fluffy Sandwich Bread

Name: Gluten-free Fluffy Sandwich Bread
Cuisine: American
Ingredients: 250 grams Rice flour (gluten-free designed for baking); 2 tbsp Raw cane sugar; 3/4 tsp Salt; 1 tbsp Canola oil; 5 grams Shirakami brand dry yeast (or dry yeast); 230 ml Lukewarm water (35℃); 1 tbsp Lukewarm water (35℃)

cookpad.japan @cookpad_jp

I'm removing gluten and casein from my son's diet, so I made this soft and fluffy bread for him.

The point is to keep an eye on the dough while it's proofing so that it only doubles in size. If it expands too much, the center of the bread will sink.

If it's summer, once the dough is about 1.5 times larger, go ahead and preheat your oven.
You can make this with dry yeast too. Recipe by Shironeko Sara

I'm removing gluten and casein from my son's diet, so I made this soft and fluffy bread for him.

The point is to keep an eye on the dough while it's proofing so that it only doubles in size. If it expands too much, the center of the bread will sink.

If it's summer, once the dough is about 1.5 times larger, go ahead and preheat your oven.
You can make this with dry yeast too. Recipe by Shironeko Sara

cookpad.japan @cookpad_jp

I'm removing gluten and casein from my son's diet, so I made this soft and fluffy bread for him.

The point is to keep an eye on the dough while it's proofing so that it only doubles in size. If it expands too much, the center of the bread will sink.

If it's summer, once the dough is about 1.5 times larger, go ahead and preheat your oven.
You can make this with dry yeast too. Recipe by Shironeko Sara

I'm removing gluten and casein from my son's diet, so I made this soft and fluffy bread for him.

The point is to keep an eye on the dough while it's proofing so that it only doubles in size. If it expands too much, the center of the bread will sink.

If it's summer, once the dough is about 1.5 times larger, go ahead and preheat your oven.
You can make this with dry yeast too. Recipe by Shironeko Sara

Saved

Ingredients

250 gramsRice flour (gluten-free designed for baking)
2 tbspRaw cane sugar
3/4 tspSalt
1 tbspCanola oil
5 gramsShirakami brand dry yeast (or dry yeast)
230 mlLukewarm water (35℃)
1 tbspLukewarm water (35℃)

Saved

Steps

1

Dissolve the yeast in 1 tablespoon of water (If you're not going to prep the dough to proof, then just mix it in directly in Step 2).
2

Mix the other ingredients together in a bowl and then add in the yeast. Mix it in with a plastic spatula and continue to mix for 2 minutes.
3

Line a bread mould with parchment paper and set it. Pour on the dough from Step 2. It should have the same consistency of pancake mix.
4

Let the dough proof in your oven for about 40 minutes at 40-45℃. Once the dough has doubled in size, it's ready.
5

Now bake for 40 minutes at 180℃. Once it's done baking, take the dough out of the mould and let it cool on a rack.