Pain de riz sans gluten ( gluten free rice bread)

1 tablespoon of brown sugar (I like cane or Muscovado sugar best)

1 teaspoon dry yeast

15 oz. of warm water (adjust water based on elevation and humidity level you might use 15- 25oz for this recipe)

250 grams of rice flour

1table teaspoon baking powder

1/2 teaspoon salt

1 teaspoon guar gum or xanthan gum

1 teaspoon of honey

2 eggs (organic preferably)

3 table spoon of virgin oil

1 ½ teaspoon of rice wine vinegar (or lime juice)

1 table spoons of ground flaxseed

1/4 cup tapioca flour (optional)

In a bowl, add yeast, sugar, honey, rice wine vinegar and 5 ounces of warm water mix it all together then let it rise. After a few minutes the mixture will begin to foam and increase in volume.

In a mixing bowl, pour the flour, guar gum, salt, eggs, virgin oil, flaxseed, backing powder and then add the foamed yeast. Gradually add the 10 ounces of warm water, mix well. When done, the dough should have the consistency of cake batter. 

Line bread pan with parchment paper (or just grease it) then pour in the batter, let it rise near a light source natural or otherwise for 1 hour (I placed my dough in my kitchen window where the sunlight hits.)

Finally place the pan on the center oven rack and bake for 45 minutes at 410°F

I will add picture later this week.