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QUICK BREAD

by Darry Faust– 2005 Conference Cookbook

Ingredients:

2 cups

Rice Flour (White or Brown)

1 ½ cup

Tapioca Flour (or Potato Starch Flour)

3 tsp

Baking Powder

1 Tbsp

Unflavored Gelatin

2 Tbsp

Sugar – can go as high as ½ cup

1 tsp

Xanthan Gum

2

Eggs – slightly mixed with a fork

1 ½ cup

Buttermilk

1 ¼ cup

Cottage Cheese

¼ cup

Olive Oil – classic type, not too strong

Directions:

1.       Mix dry ingredients thoroughly.

2.       Add wet ingredients and mix with a sturdy spoon until dough is firm and uniform.

3.       Place dough in a non-stick bread mold pan 9 x 5 x 3”.

4.       Smooth the top of the dough with a wet rubber spatula, applying water to spatula frequently.

5.       Two “cuts” about ¼” deep can be made on top of the dough – parallel to length – will allow the bread to split evenly with baking.

6.       Bake at 350° for 1 hour.

7.       Cool bread on its side on a wire rack. On its side, the bread will maintain its height. It should rise about 3 1/3" to 4” total height.

Tip: Don’t put in a sealed plastic bag until completely cooled (several hours) to avoid condensation. Keep refrigerated. The bread will be soft inside right after baking. After a day in the refrigerator, the bread will firm up. The bread is good as-is or toasted. It takes about two cycles in the toaster to toast this bread since it is heavy. It has a neutral flavor.

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