Gluten Free Rice Bread
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Gluten Free Rice Bread calories by ingredient
Introduction
Vite-Mix recipe, was very nice when warm and fresh, dries out pretty soon, was a bit gritty. It may need to be mixed with other gluten free flours to last longer or be less gritty. I'll experiment and edit recipee as necessary. Vite-Mix recipe, was very nice when warm and fresh, dries out pretty soon, was a bit gritty. It may need to be mixed with other gluten free flours to last longer or be less gritty. I'll experiment and edit recipee as necessary.Number of Servings: 12
Ingredients
-
2 cups rice flour, brown or white
2 tsp baking powder
1/2 tsp baking soda
2 tablespoons brown or granulated sugar
2 large eggs, may substitue liquid eggs
1 cup buttermilk, or yogurt:water 1:1
2 tablespoons light olive or grapeseed oil
Directions
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.
