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Reprinted from Celi-Yak News Spring 2013

This quick-bread is moist inside with a light tex-ture. I clipped this recipe out of the Wpg Free Press Food section Oct. 28th, 2009 and have made it many times.


  • ½ cup brown rice flour
  • ¼ cup potato starch
  • ¼ cup ground flax
  • ½ teaspoon baking soda
  • ½ teaspoon gluten-free baking powder
  • ½ teaspoon xanthan gum
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • 1 egg
  • 1 tablespoon olive oil
  • ¾ cup buttermilk (I substitute sour milk instead. Put 2 teaspoons of vinegar in a measuring cup. Add milk until you reach the ¾ cup mark. Let sit for 5 minutes and then stir.)
  • Additional 1 tablespoon olive oil (to oil pan after heating)


  • Start by placing a 10-inch cast iron pan in a 450 F oven.
  • While the pan is heating, mix the dry ingredients in a large bowl.
  • Beat the wet ingredients (including first 1 tablespoon olive oil) in another bowl.
  • Stir wet ingredients into the dry ingredients.
  • Remove pan from oven, add the second 1 table-spoon olive oil and swish around to coat bottom and sides of pan.
  • Pour batter in hot pan and bake for 17 minutes at 450 F.
  • Check after first 10 minutes (but do not open oven), and if browning too fast lower heat to 375 F, depending on your oven.
  • After it’s baked, let cool a few minutes and remove from hot pan.
  • Bread will look like a thick pita.
  • Cut into wedges to eat and serve warm from the oven with stew, soup etc.

Categories: Gluten-Free  Misc. Bread 

Author Credit: Nancy Moffat

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