Measure yeast and place into a bowl and add 220g of room temperature water, add rice malt syrup, stir and leave to rise in warm place until nice and bubbly.
Place all other dry ingredients, in a bowl or food processor. If in bowl whisk until thoroughly blended. If using a food process, mix until fulling combined.
Transfer dry ingredients to bowl of stand mixer, add remaining water, egg whites and yeast to mixture. Mix at medium speed for 3 minutes. Scrap down sides of bowl if needed, mix for another minute or 2 at high speed.
At this point mixture should be a wet sticky dough, similar to a thick cake batter. If it seems a tad dry add a bit more water and mix.
Let dough rest for 1 hour, sometimes 45 minutes is enough in hot climate. A layer of clingfilm over the top will assist with the proofing.
Prepare a deep large bread loaf pan, with a little oil and baking paper. I used deep bread loaf pan 19cm x 10cm x 10cm.
Preheat oven to 250c and place an empty oven proof tray in bottom
Sprinkle a little rice flour onto a bench or work surface, tip dough out and gently knead, roll into shape to fit loaf pan and coat lightly with rice flour. Gently place in tin and lightly push into corners. With wet hands level out the top of loaf. Be careful not to press too hard.
Leave baking pan in a nice warm place, covered with tea towel to rise for another 45 mins to 1 hour. Dough should almost reach the top of pan.
Put pan into oven, mind it will be very hot. Pour about half a cup of water into the bottom oven tray and close. Bake at 230 - 25 degrees c for 20 mins, then turn oven temp down to 180 degrees and cook for a further 30 mins. Loaf should brown nicely on top.
Remove loaf from pan onto rack, checking to see if bottom is cooked and sides browned. If not cook for another 5 or 10 minutes upside down.
Leave loaf to cool completely on rack before cutting.
Makes one large square loaf (approx 1.3 kg - pan size 19 x 10 x 10) or 12 decent sized rolls.