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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 10 |
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The recipe calls for rice and tapioca flours instead of the traditional wheat. It still tastes absolutely delicious! The flavours are best if you wrap the loaf and leave it overnight, so it’s good for a Sunday morning treat! Read more ! Ingredients:
1 1/2 cups brown rice flour |
1/2 cup tapioca flour |
1/4 cup sugar |
1 tsp baking soda |
1/2 tbsp baking powder |
1/2 tsp salt |
1 egg |
1 cup buttermilk |
1 tbsp olive or vegetable oil |
Directions:
1. Preheat oven to 350F. Lightly grease a 9” round pan.
2. Combine the rice and tapioca flours, sugar, baking soda, baking powder, and salt in a large bowl.
3. In a separate bowl, whisk together egg, buttermilk and oil.
4. Pour into the dry mix and stir just until the dry ingredients are moistened.
5. Bake for 45 minutes, and cool 10 minutes before un-moulding and cooling completely on a wire rack.
6. Wrap bread in aluminium foil, let stand overnight before serving.
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