This bread is particularly delicious toasted in a sandwich toaster … it goes crispy on the outside (which I think it due to the rice) and beautiful and soft on the inside. Great topped with labne or fresh ricotta, berries and maple syrup for an alternative to French toast … in fact, this combination is delicious!
The bread keeps relatively well in a sealed bag in the pantry for two to three days. What is not used can be sliced into thick pieces and frozen in individual snap lock bags, and taken out of the freezer as you need them. Once frozen the bread is better toasted. Makes great bread crumbs to use in cooking (i.e. meatloaf), or as topping on baked dishes (i.e. veggie bake), or as a coating on meat like chicken breasts.
I know many people do not like to use gums of any kind in their cooking and I totally respect that. However, I have tried using alternatives in this recipe without success, so I use Guar Gum as I get good results with it, I can get it in the organic range, and I prefer it to other gums as it is derived from a plant.
RECIPE UPDATE APRIL 2020:
I have just retested this recipe replacing the guar gum with 2 tbls of powdered psyllium and it is perfect ... everything else in the recipe remains the same. If you can only buy psyllium husk, then mill it in the Thermomix by placing 50g in the ™ bowl and milling 10 seconds / speed 10. Use 2 tbls in this recipe, adding it when you would the guar gum, and keep the balance in a container in the fridge to use for your next loaf.