Directions:
- Mix dry ingredients.
- Mix wet ingredients.
- Mix both.
- Bake immediately at 375 in a loaf pan for 25-30 minutes.
- Check at 20 minutes, if already brown on top then cover with foil the last 5-10 minutes.
- Notes:.
- This size loaf lasts me (one person) a week which is perfect because after that it starts to get moldy.
- I use this bread for everything - sandwiches, to make french toast, to make stuffing, to eat as a snack, etc.
- You can always substitute 1 1/2 cups of your favorite all-purpose grain free flour.
- You can adapt this into cornbread, instead of 3/4 cup rice flour just use 3/4 cup corn meal.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 477.19 Kcal (1998 kJ) | ||
| Calories from fat | 37.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.15g | 6% | |
|---|---|---|---|
| Cholesterol | 83.68mg | 28% | |
| Sodium | 1127.82mg | 47% | |
| Potassium | 554.79mg | 12% | |
| Total Carbs | 96.64g | 32% | |
| Sugars | 14.11g | 56% | |
| Dietary Fiber | 4.4g | 18% | |
| Protein | 12.8g | 26% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 2mg | 11% | |
| Calcium | 218mg | 22% | |
| Amount Per 100 g | |||
| Calories | 199.64 Kcal (836 kJ) | ||
| Calories from fat | 15.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.74g | 6% | |
|---|---|---|---|
| Cholesterol | 35.01mg | 28% | |
| Sodium | 471.83mg | 47% | |
| Potassium | 232.1mg | 12% | |
| Total Carbs | 40.43g | 32% | |
| Sugars | 5.9g | 56% | |
| Dietary Fiber | 1.84g | 18% | |
| Protein | 5.36g | 26% | |
| Iron | 0.8mg | 11% | |
| Calcium | 91.2mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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