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Author Notes: So called because it rises in slow motion, and has a sort-of sourdough starter. If you have the kind of kitchen where wild yeast is constantly flying about, you can make a real sourdough starter and let the rice flour, sugar and water mixture hang out until it starts to ferment. Anyway, the challenge for me was to fashion a moist, flavorful, gluten-free bread that did not require toasting to taste good. This does, albeit slowly. It's worth the wait. The ricotta is in there to give some structure to the bread (also because I had some!) and I am told one of the tricks to gluten-free baking is using moist heat; hence the ice cubes.) —wssmom
Makes 2 loaves
- 1 packet active dry yeast
- 1 teaspoon turbinado sugar
- 1 cup warm water
- 3/4 cup white rice flour
- Stir yeast and sugar into warm water; wait 10-15 minutes until it starts foaming a bit. Stir in rice flour, cover, and let sit for a while, until it starts rising and bubbling. I let mine hang out on the counter for more than an hour while I went and did something else. It should look like waffle batter, but if it's thinner, that's OK.
Slo-Mo San Francisco Bread
- 1 cup sorghum flour
- 1 cup tapioca flour
- 1/2 cup millet flour
- 1/2 cup brown rice flour
- 1/3 cup turbinado sugar
- 1 teaspoon sea salt
- 1 cup nonfat dry milk (I used King Arthur Baker's Special dry milk)
- 2 teaspoons xanthan gum or guar gum
- 2/3 cup starter
- 1 cup warm water
- 3 eggs
- 1 cup ricotta cheese
- 6-8 ice cubes
- Stir dry ingredients together in the bowl of your stand mixer.
- In another bowl, mix together the starter, water, eggs and ricotta.
- Using the paddle attachment on the mixer, slowly add the wet ingredients to the dry ingredients and stir for a few minutes. Maybe five in all. Move the bowl to a warm place, cover with a dishcloth, and let rise for a couple of hours. The dough will be quite moist and sticky.
- Return the bowl to the stand mixer, and stir again for 3-4 minutes, adding a little millet flour if it seems too soupy. (It should be quite soft and damp).
- Divide and scrape the dough into two well-greased loaf pans, cover, and let rise again for a couple of hours while you go do something else. If you come back and it hasn't doubled, go away again until it does. This can take a while.When it does ....
- ...preheat the oven to 350 degrees and set one rack in the middle, and another rack on the bottom. Put a cast-iron skillet on the bottom rack and allow it to heat up. When the oven is ready, put the loaf pans on the middle rack and, working cooly and efficiently, toss 6-8 ice cubes into the cast-iron skillet and quickly close the oven door. Bake at 350 degrees for 15 minutes, then crank up the oven to 375 degrees and bake for another 45-50 minutes or until golden brown.
- Remove from oven, allow to cool a bit, slice, and enjoy with some of your favorite jam!
- This recipe was entered in the contest for Your Best Gluten-Free Baked Good
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