Here we call it Elizabeth's Berrylicious Breakfast Bread, which sounds way yummier!)
Ingredients:
1 egg
1/2 c. liquid (water, fruit juice, milk, etc.)
2 Tbsp. sugar
2 Tbsp. canola oil
1 c. Bob's Red Mill White Rice Flour
2 tsp. baking powder
1/2 tsp. salt
2 Tbsp. nuts, 1/4 c. raisins or chopped dates, 1/4 c. blueberries or 2 Tbsp. carob chips
Instructions:
Mix all ingredients until well mixed. Bake in a greased 6 cup muffin tin (or loaf pan) at 425 degrees for 17 to 20 minutes.
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I made this berry bread for breakfast and it was SO yummy!
I got the recipe from the back of the package of Bob's Red Mill White Rice Flour. It was so easy and quick that I know it'll be something I make often (in its different variations).
The recipe says "any liquid". I used buttermilk because I had some that needed used up. It also gives you the option of adding berries, nuts, or whatever else. I used about 1/4 c. fozen mixed berries (raspberries, blueberries and blackberries). The recipe says to use a muffin tin, but I just made it into a loaf cake/bread.
If you wanna be really naughty (and risk turning berrylicious into bootylicious), melt butter over the top of it right out of the oven and sprinkle a good amount of sugar on top. I didn't do that this morning, but have with other breads in the past.
You can see from the picture how crumbly and moist the bread is, which is hard to accomplish in gluten-free recipes, I'm beginning to realize, so Bob's Red Mill
really deserves kudos for this one. Usually if it's moist, it's spongy and dense, and if it's crumbly, it's dry as all get out. This is neither spongy nor dry. It's perfect! Even if you aren't sensitive to gluten, I would highly recommend trying this out - my husband and I enjoyed it even more than our pre-gf life raspberry muffins from Brewed Awakenings.
