Wheat-, yeast- and gluten-free bread
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4 (makes 4 mini loaves or 1 small loaf)
Time to make:
30 mins, prep 10 mins, cook 20 mins
$1.35 per serve
(at time of publication)
Full ingredients list:
- 1 cup rice flour
- 1 1/2 tablespoons sugar
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg, beaten
- 1/2 cup reduced-fat milk
- 1 1/2 tablespoons rice bran oil
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180ºC. Lightly grease a 15cm x 8cm loaf pan or four 6cm x 9cm loaf pans.
Step 2 Combine flour, sugar, baking powder and salt in a bowl. Stir in egg, then milk, and then oil.
Step 3 Pour batter into loaf pan or mini loaf pans. Bake for 15–20 minutes until light golden and a skewer inserted into the centre comes out clean. Cool in the pan before turning out and serving. Store in an airtight container at room temperature. This bread can be frozen.
At step 2, stir in grated cheese, grated zucchini, ground cinnamon and finely chopped herbs such as basil or oregano.
If you can’t get rice bran oil, use sunflower oil instead.
About this recipe
First published: September 2009