About this recipe:If you are avoiding gluten and need a quick, rustic bread recipe - this is it! It calls for rice and tapioca flour instead of plain flour but it still tastes great warm from the oven. The next day, it's great with soup or toasted.
Makes: 1 loaf
225g white rice flour
80g tapioca flour
100g caster sugar
1 teaspoon bicarbonate of soda
1 teaspoon (gluten free) baking powder
1 teaspoon salt
235 ml buttermilk
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Preheat oven to 180 C / Gas 4. Grease a 1 pound loaf tin or a 23cm round cake tin.
Combine the rice flour, tapioca flour, sugar, bicarbonate of soda, baking powder and salt in a large bowl. In a separate bowl, whisk together egg and buttermilk . Make a well in the centre of the dry ingredients and pour in the wet. Stir just until the dry ingredients are moistened. Pour into the bread tin.
Bake for 65 minutes in the preheated oven, or until a skewer inserted into the centre comes out clean. Cool for 10 minutes before removing from the pan.
Wrap bread in foil and keep overnight for the best flavour.