Riceflourbananabreadwheatfree Recipes

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RICE FLOUR BANANA BREAD (WHEAT FREE)



Rice Flour Banana Bread (Wheat Free) image

I always seem to have rice flour on hand (for Vietnamese and Thai food), and am always looking for ways to use it up. This recipe is from the incomparable Beatrice Ojakangas' "Great Whole Grain Breads" (Simon & Schuster, 1984,1993). The recipe calls for small loaf pans, probably to reduce the baking time. Might be possible to use a large pan, but I haven't tried.

Provided by fluffernutter

Categories     Quick Breads

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 11

1/3 cup softened butter
2/3 cup sugar
2 eggs
3 tablespoons buttermilk
1 teaspoon lemon extract
2 cups brown rice flour or 2 cups rice flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe banana
1 cup toasted coconut

Steps:

  • Preheat the oven to 350°F.
  • In a large bowl, beat the butter and sugar until creamy.
  • Beat in eggs, one at a time.
  • Stir in buttermilk and lemon extract and mix well.
  • Combine rice flour, baking powder, baking soda and salt and add to the butter mixture.
  • Stir in bananas and coconut and mix well.
  • Spoon the mixture into two greased mini loaf pans (5 1/2 by 3 inches).
  • Bake 50 to 55 minutes, or until a wooden pick inserted into the center of the bread comes out clean.
  • Cool in pans 2 minutes, then turn out and cool completely.

HYPOALLERGENIC PUMPKIN BREAD



Hypoallergenic Pumpkin Bread image

Many say this is the best thing I have ever baked! It is gluten-, dairy-, and nut-free and is truly delicious and moist. This tastes the same as a normal pumpkin bread and will not cause allergic reactions. This can easily be turned into pumpkin muffins.

Provided by Camden

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h5m

Yield 10

Number Of Ingredients 13

1 (15 ounce) can pumpkin puree
1 ⅓ cups white sugar
2 eggs
¼ cup light olive oil
¼ cup applesauce
½ teaspoon vanilla, or more to taste
1 ½ cups white rice flour
1 tablespoon white rice flour
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour one 9x5-inch loaf pan.
  • Mix pumpkin, sugar, eggs, oil, applesauce, and vanilla extract together in a large bowl.
  • Combine 1 1/2 cups plus 1 tablespoon rice flour, salt, baking powder, baking soda, cinnamon, and nutmeg in a separate bowl. Stir into the pumpkin mixture until well blended. Pour batter into the pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out nearly clean, 45 minutes to 1 hour. Let cool for 10 to 15 minutes. Invert onto a wire rack to cool completely.

Nutrition Facts : Calories 274.8 calories, Carbohydrate 50.9 g, Cholesterol 37.2 mg, Fat 7.1 g, Fiber 2 g, Protein 3.2 g, SaturatedFat 1.3 g, Sodium 320.4 mg, Sugar 28.8 g

RYE BREAD (WHEAT FREE)



Rye Bread (Wheat Free) image

From William Davis, MD's book, Wheat Belly Cookbook. He says, "This recipe makes an incredible loaf of bread, rich with the unique flavor of caraway seeds. Use it as you would any other rye bread - for a ham and Swiss cheese sandwich, corned beef sandwich, or rye toast spread with butter. If you're in the mood for the hearty richness of a pumpernickel rye, add 2 ½ teaspoons instant coffee granules and 2 ½ tablespoons unsweetened cocoa powder to the dry ingredients." Per slice: 233 calories, 11 g protein, 9 g carbohydrates, 19 g total fat, 4 g saturated fat, 4 g fiber, 412 mg sodium.

Provided by mersaydees

Categories     Breads

Time 1h15m

Yield 14 1/2" thick slices

Number Of Ingredients 11

2 1/2 cups almond meal or 2 1/2 cups almond flour
1/2 cup garbanzo flour (chickpea flour)
1/2 cup golden flax seed, ground
1 tablespoon baking soda
1/2 teaspoon fine sea salt
1 tablespoon caraway seed, finely ground (using a spice grinder or coffee mill)
1 tablespoon whole caraway seed, divided
10 eggs, separated
1/2 cup butter, melted
1/4 cup buttermilk
1 tablespoon Xylitol sweetener (or to desired sweetness) or 4 drops liquid stevia (or to desired sweetness)

Steps:

  • Preheat oven to 350°F.
  • Prepare 8 ½ x 4 ½ inch loaf pan by greasing.
  • Using a food processor, combine the almond meal/flour, garbanzo bean flour, flaxseeds, baking soda, salt, and ground caraway seeds. Pulse on low speed until well blended. Add 2 teaspoons of the whole caraway seeds, the egg yolks, butter, buttermilk, and xylitol or stevia and pulse just until blended.
  • Add the egg whites to a large mixing bowl and beat on high with an electric mixer until soft peaks form. Pour into the flour mixture and pulse until the egg whites are evenly distributed, avoiding running the machine at a constant speed. Spread into the pan and sprinkle with the remaining 1 teaspoon caraway seeds. Bake for 50 to 60 minutes, or until a wooden pick inserted in the center comes out clean.
  • Cool in the pan for 10 minutes. Transfer to rack and cool completely.

Nutrition Facts : Calories 243.7, Fat 21.1, SaturatedFat 6.2, Cholesterol 150.5, Sodium 466.8, Carbohydrate 6.4, Fiber 4.1, Sugar 1.1, Protein 9.6

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