If you are one of the many social media users that follow @testodderone, you are no stranger to his affinity for rice bread, and this right here is the recipe he uses to make it! This tasty bread is void of most common food sensitivities (such as gluten, dairy, and eggs), and while it offers little to no fiber content, it is a source of gut-friendly resistance starches when reheated. Of course just like plain white rice, you will experience an insulin spike from this recipe, so be sure to enjoy it in moderation!
2 cups raw, organic sushi white rice
1 cup room temperature water
3 tbsp grass-fed ghee (or substitute with coconut oil, avocado oil, or olive oil)
1 tsp salt
2 tbsp organic light brown sugar or maple syrup
2 1/4 tsp Bob’s Red Mill Active Yeast
Preheat the oven to 105° F, and line a glass loaf pan with parchment paper.
Rinse the sushi rice well until the water is clear. Soak in new water for 2 hours at room temperature.
Drain the rice well and add to a Vitamix along with the cup of room temperature water, ghee, salt, and sugar, then include the yeast last. Blend until the mixture is very, very fine at a high speed, about 2-3 minutes. The batter should be warm, about 105° F, but no hotter.
Pour the batter into the lined glass pan.
Cover and proof in the preheated oven at 105° F for 50 minutes until it is about 1.5 times the original size. Then remove the pan from the oven and preheat it to 375° F.
Bake uncovered for 40 minutes until golden brown on top. After removing it from the oven, release the loaf onto a wire rack to cool.
Nutrition Facts per entire loaf: 1930 calories, 58g fat, 317g carbs, 30g protein
Nutrition Facts per 1/12 slices: 160 calories, 4.8g fat, 26.4g carbs, 2.5g protein