Thursday, June 23, 2011

Rapido Rapido

Even though gluten is my friend again, I still crave some of the gluten-free dishes that I've come up with. One of which is a gluten-free quick bread. This bread is not just quick, it's extremely simple to make. Quick breads get their name,  because they don't rely on the time-consuming process of yeast fermentation to give them their rise.

To make the bread, combine the following dry ingredients together in a mixing bowl:
-1 cup brown rice flour
-1/4 cup corn flour
-1/2 teaspoon salt
-1 1/2 teaspoon sugar
-3 teaspoons baking powder

Thoroughly mix the dry ingredients together using a whisk.

Note: Once mixed, you will have to move quickly for the next few steps. So, have everything ready at hand, including a greased baking pan (liberally greased with olive oil).

For the wet ingredients, you will require:
-5 teaspoons of extra virgin olive oil
-2 large eggs
-3/4 cup of cold water

Add all of the wet ingredients to the bowl of dry ingredients and mix them together vigorously. You will notice that the mixture will begin to bubble and rise, as the liquid activates the baking powder.

Quickly pour the mixture into your pre-greased baking tin.

I don't even bother baking this bread in my full-sized oven! I just pop it into my convection toaster oven, set to 325°F. This bread only needs approximately 12-15 minutes to bake. (I told you it was quick!) Just use the toothpick test to make sure it is cooked thoroughly.

Wait for the loaf to cool before cutting into it.

This bread is often eaten as quickly as it is made. It is slightly sweet, very moist and very yummy.

(By the way, this bread works great crumbled as a gluten-free breadcrumb.)

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