Gluten - Corn - Soy - and Dairy - Free Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 1/2 cups white bean flour1/2 cup brown rice flour1/4 cup rice baby cereal (President's Choice (used for NI) or Earth's Best Organics are both gluten and dairy free)2 tsp GF baking powder (or combine 2 tsp cream of tartar and 1/2 tsp baking soda)1/2 tbsp instant yeast1 cup warm water1/4 cup tapioca flour1 cup unsweetened rice milk1 tsp sugar2 egg whites1/2 tsp fine salt
Spray 8 x 4 inch loaf pan with "safe" nonstick spray.
In a large bowl, combine flours, rice cereal, baking powder and yeast, stirring well.
In a pot, combine water and tapioca flour, whisking smooth.
Bring to a boil and cook 1-2 minutes, until thick. Remove from heat and let cool for 10 minutes.
In another bowl, beat together rice milk, sugar, egg whites and salt until frothy.
Beat in the tapioca mixture, then mix the whole thing into the dry ingredients.
Beat smooth.
Cover and set aside for 15 minutes.
Preheat oven to 400F. Bake 45 minutes, tenting with foil after 25 minutes.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
In a large bowl, combine flours, rice cereal, baking powder and yeast, stirring well.
In a pot, combine water and tapioca flour, whisking smooth.
Bring to a boil and cook 1-2 minutes, until thick. Remove from heat and let cool for 10 minutes.
In another bowl, beat together rice milk, sugar, egg whites and salt until frothy.
Beat in the tapioca mixture, then mix the whole thing into the dry ingredients.
Beat smooth.
Cover and set aside for 15 minutes.
Preheat oven to 400F. Bake 45 minutes, tenting with foil after 25 minutes.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 72.8
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 8.0 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 3.1 g
- Protein: 3.6 g
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