Slo-mo san francisco bread
Bread
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.)
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