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A quick gluten-free bread, made with no yeast .
Preheat the oven to 350 F. Lightly oil a 14×5-inch rectangle tart pan and set it aside.
In the bowl of a stand mixer, whisk together the rice flour, oat flour, tapioca starch, xanthan gum, salt, sugar, baking powder and chives. Set aside.
In a medium bowl, whisk together the water, eggs, olive oil and vinegar. Add the wet ingredients to the flour mixture in the stand mixer. Mix to combine. Continue mixing until the ingredients are fully incorporated and a wet dough has formed.
Transfer the dough to the prepared pan. Using an offset spatula, smooth the top of the dough as much as possible. Place the pan in the oven and bake until the top is a light golden brown and a toothpick inserted into the center comes out clean, about 25 minutes.
Allow the bread to completely cool in the pan. Remove from the pan, and slice into ½-inch slices. Serve and enjoy!
This bread lasts up to one week in a sealed container. I like to keep it in the refrigerator to make it last longer.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!