Gluten Free Bread

Friday, November 20, 2009


I have tried a lot of gluten free bread mixes.
I seem to purchase Pamela's gluten free bread mix often.

What is your favorite gluten free bread mix?

If I need something quick at "times" I will use Ener-G , mainly for toast or to make french toast for breakfast.

I'm also pretty creative and think "outside" of the box for sandwich's for my children, we use Corn Tortillas, Corn Thins, Rice Cakes, lettuce wraps, gluten FREE pancakes and waffles and Rice Paper/Spring Roll Wraps .

Fast and Simple Gluten Free Bread

First thing to do is preheat the oven to 350 F or 180 C. I've never figured out why most recipes don't mention "pre-heating" until near the end of the instructions.

1 cup rice flour
1 1/2 tablespoons sugar
1 3/4 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/2 cup milk
1/8 cup vegetable oil

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 minutes.
Check with a skewer to ensure the loaf is baked right through.
Allow to cool in the tin for 30 minutes.
Once completely cool, slice your loaf and enjoy.

For some other variations, during the mixing stage you could try adding cheese, fruits, or some favorite herbs or spices. Use your imagination!

What is your favorite gluten-free bread?

Recipe from scratch?

"Leave me a comment"

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