Gluten Free Rice Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups rice flour, brown or white2 tsp baking powder1/2 tsp baking soda2 tablespoons brown or granulated sugar2 large eggs, may substitue liquid eggs1 cup buttermilk, or yogurt:water 1:12 tablespoons light olive or grapeseed oil
Place rice flour, baking powder, baking soda and sugar into the Vita-Mix container. Secure lid. Select speed 1, turn on machine and quickly increase speed to 4, blend until well mixed. Stop machine.
To wet container, add eggs, buttermilk, oil, and 1 cup of the flour mixture. Secure lid, turn on machine to speed 1, quickly increase to speed 4. Run until ingredients are moistened. Add remaining rice flour mixture. You may need to scrape sides with spatula. DO NOT OVER MIX.
Spread batter in a greased 8-1/2 x 4-1/2 inch loaf pan.
Bake at 350 F for 45 minutes until golden. Remove from pan, cool on wire rack. Makes 1 loaf.
NOTE: freshly ground flour must be cooled to room temperature before mixing unless using frozen grain. Do not use preprocessed rice (converted, parboiled or precooked).
BEST SERVED FRESH
Number of Servings: 12
Recipe submitted by SparkPeople user CATSFAT.
To wet container, add eggs, buttermilk, oil, and 1 cup of the flour mixture. Secure lid, turn on machine to speed 1, quickly increase to speed 4. Run until ingredients are moistened. Add remaining rice flour mixture. You may need to scrape sides with spatula. DO NOT OVER MIX.
Spread batter in a greased 8-1/2 x 4-1/2 inch loaf pan.
Bake at 350 F for 45 minutes until golden. Remove from pan, cool on wire rack. Makes 1 loaf.
NOTE: freshly ground flour must be cooled to room temperature before mixing unless using frozen grain. Do not use preprocessed rice (converted, parboiled or precooked).
BEST SERVED FRESH
Number of Servings: 12
Recipe submitted by SparkPeople user CATSFAT.
Nutritional Info Amount Per Serving
- Calories: 137.5
- Total Fat: 4.1 g
- Cholesterol: 36.2 mg
- Sodium: 167.9 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 1.2 g
- Protein: 3.6 g