More Great Recipes: Gluten-Free | Misc. Bread


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Why I Love This Recipe

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.

Ingredients You'll Need

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.

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