Gluten Free Chive Quick Bread (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.