Ingredients
Scale
- 2 cups rice flour
- 1 cup tapioca flour
- 1–2 teaspoons xanthan gum or 2 tablespoons psyllium husk
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 teaspoon instant yeast
- 2 large eggs or egg replacer
- 1/4 cup olive oil or melted butter
- 1 cup warm milk or milk alternative (105–115°F)
- 2 tablespoons honey (optional)
Instructions
- Warm the liquid to about 105–115°F (40–46°C) to activate yeast.
- Whisk dry ingredients together to evenly distribute leavening.
- Combine wet ingredients and beat for 2–3 minutes until smooth and slightly elastic.
- Pour batter into a greased 9×5-inch loaf pan.
- Let rise in a warm spot for 25–35 minutes until slightly domed.
- Score the top if desired, then bake at 375°F (190°C) for 50–60 minutes.
- Check internal temperature to reach 205–210°F (96–99°C).
- Cool completely on a rack before slicing.
Notes
Avoid overmixing once psyllium is added; mix just until homogeneous to prevent a gummy feel.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: Gluten-Free
- Diet: Gluten-Free