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Gluten Free Cheese Bread


3 cup Stirred rice flour
1 tablespoon Baking powder
1 cup Shredded Cheddar Cheese
1/3 cup Vegetable oil
1/3 cup Sugar
1 tsp Salt
1 2/3 cup Milk
2 Eggs

In large bowl, stir together rice flour, sugar, baking powder and salt. Stir in cheese, set aside. In medium bowl, mix milk, oil and eggs until well blended. Add milk mixture to dry ingredients; stir just until moistened. Pour batter into greased and waxed paper lined 9 x 5 x 3" loaf pan. Cover with plastic wrap. Refrigerate 1 hour. Bake in 375 oven 45 minutes or until loaf is golden brown and toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove; peel off waxed paper. Cool on rack.

Makes 1 loaf.

Gluten-Free Fruit Bread: Increase sugar to 1/2 cup and substitute 1/4 cup raisins, chopped dried, pitted prunes or chopped dried apricots for cheese.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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