Preheat the oven to 350 F.
Ingredients
6x 1x
6 c. 1 cup rice flour
6 T. 1 tablespoon agave nectar
1 3/4 teaspoons gluten free baking powder OR
4:4:2 t. (2:2:1 ratio of cream of tartar:arrowroot:baking soda)
3 t. 1/2 teaspoon salt
6T:2c. 1 egg OR 1 T. ground flax seeds mixed in 1/3 cup water (let sit 5 minutes)
3 c. 1/2 cup milk (I used rice milk)
3/4 c. 1/8 cup olive oil or ghee
3 t. 1/2 teaspoon salt
6T:2c. 1 egg OR 1 T. ground flax seeds mixed in 1/3 cup water (let sit 5 minutes)
3 c. 1/2 cup milk (I used rice milk)
3/4 c. 1/8 cup olive oil or ghee
cinnamon and raisins, optional
Method
Combine the dry ingredients and give them a good dry mix to ensure even distribution.
Beat the egg lightly and add it and the other liquids to the dry ingredients.
Mix thoroughly; the batter should be similar to the consistency of a muffin mix.
Pour the batter into a greased small loaf tin.
Place on the center rack of the oven and bake for 20-30 minutes.
Check with a skewer to ensure the loaf is baked right through.
Allow to cool in the tin for 30 minutes.*
For some other variations, during the mixing stage you could try adding cheese, fruits, or some favourite herbs or spices. Use your imagination.
*The recipe says to cool completely for 30 minutes, but we ate it warm with ghee and raisins and we all loved it! This reminds me of corn bread. It's been our go-to treat during our elimination diet.
Ann, where were you 9 months ago?? This is great since I never took the time to find gluten-free breads. Where did you get your rice flour? Was it expensive? I'm excited to try this bread :)
ReplyDeleteI ground brown rice in my wheat grinder. I've seen some methods online using a blender if you don't have a grinder.
ReplyDelete