Here is a wheat-free, gluten-free bread recipe that is quite light and flavorful. I found it on yummly.com. I milled some basmati rice for this but the original recipe calls for brown rice flour (which you can easily find at your local grocery store or health food store). Despite the short rising time, I was impressed at how much this bread rose. It slices well so it is great as toast and sandwiches without becoming too crumbly.

Rice Flour Bread

3 large eggs

¼ cup vegetable oil

1 teaspoon lemon juice

1-¼ cup warm water

4 tablespoons sugar

1-1/2 tablespoons active dry yeast

2 cups tapioca flour

2 cups rice flour (white or brown)

2/3 cup nonfat dry milk powder (instant)

2 teaspoons zanthan gum

1 teaspoon fine sea salt

2 tablespoons ground flax seeds

Bring all cold ingredients to room temperature.

Butter a 5 x 9 inch loaf pan.

In a electric mixer bowl, combine eggs, oil and lemon juice. In a separate small bowl combine the water, 1 tablespoon of the sugar and the yeast. Let this stand for 5 minutes or until foamy. In a medium bowl, combine the tapioca flour, rice flour, dry milk powder, xanthan gum, salt, flax seed and remaining 3 tablespoons of the sugar. Add the yeast mixture to the egg mixture then slowly add the dry ingredients a little at a time until completely incorporated. Mix batter on high speed for 3-1/2 minutes then pour into the prepared pan.

Cover bread with foil and place in a cold oven. Set a pan of hot water on lower shelf underneath the bread. Leave for 10 minutes with oven door closed. (This will cause the bread to rise quickly.) Remove bread from oven (do not uncover) and place in a warm place. Preheat oven to 400 degrees (F). Bread will continue to rise as the oven preheats.

Uncover the bread and bake for 10 minutes to brown the top. Re-cover the bread with the foil and continue to bake for 30 minutes. Turn bread onto a cooling rack. Once bread has cooled completely, wrap tightly to maintain freshness. Enjoy!