Easy Gluten Free Bread — Fall

This recipe is incredibly easy to prepare. I am constantly sampling different store bought gluten free breads for my own purposes or to recommend to patients. This recipe is also yeast free, and thus requires no extra time for slicing. I prepared it with regular brown rice flour which I had on hand, and it was quite tasty.

Dry Ingredients: 

  • 3 cups sprouted brown rice flour 
  • ¾ cup arrowroot powder 
  • 1 ½ teaspoons baking powder 
  • ¾ teaspoon baking soda 
  • ¾ teaspoon sea salt 

Wet Ingredients: 

  • 2 cups plain organic kefir (cow, goat, or coconut) 
  • 3 large organic eggs 
  • 1 tablespoon maple syrup (optional)
     

Preheat oven to 350 degrees. Oil a glass bread loaf pan (8 x 4-inches). 

In a large bowl, whisk together the dry ingredients. Add the wet ingredients and mix together with a wooden spoon until completely incorporated. Pour batter into oiled bread pan.

Bake for approximately 60 minutes. Cool for about 20 minutes, then release bread from the pan, place onto a wire rack and cool completely before slicing.

 

Taken from www.nourishingmeals.com