I would like to share this delicious loaf of Almond Bread I have made. I really think you should try and make one for yourself, too. It is toast worthy, tea worthy, sandwich worthy, snack worthy, and even company worthy. The thing I love about it most, is the amount of time it takes to whip this loaf up. It is a no yeast bread, so it rises as it bakes, and you don't have to wait for the bread to sit out and rise before you bake it. Feel free to double the recipe and make two, while you're at it. Why not? It's gone after one day, around our house. Little and big hands alike, reaching for more.
For someone like myself who is gluten intolerant, I am always on the lookout for a different kind of bread I can make. Sometimes I like to follow a recipe, and other times I like to play with the ingredients in my cupboard and see what I can come up with. For me, baking is an art form. I love to have fun while I'm in the kitchen. Cooking has never been a drudgery to me. In fact, I look forward to the change of the seasons when I can try new flavors and spices.
Almond Bread
1 cup white rice flour
1 cup tapioca flour
1 teaspoon xanthan gum
1 tablespoon sugar
½ teaspoon baking soda
2 teaspoons baking powder
3 eggs
¼ cup almond meal
½ teaspoon salt
3 tablespoons butter, melted
1 ½ tablespoons honey
1 tablespoon cornstarch
¾ cup milk
¾ tablespoon vinegar
Preheat oven to 340
Grease a loaf pan with butter and dust with rice flour.
In mixing bowl, whisk dry ingredients together. Add the remaining ingredients. Turn the electric mixer on low. Turn the switch off and on, until ingredients stick together. Once the batter sticks together, turn the mixer on high, until the batter is smooth and creamy. Spoon the batter into the prepared loaf pan. Bake for 40 minutes or until done. Leave in pan to cool (about ten minutes), then remove and place on cooling rack.
Optional:
For almond raisin bread, add ¼ cup raisins.
