First of all, let me just say: We are in love with bread!
We love it for breakfast. Toasted, with some spread or egg scrumble. Love it for lunch. Just sandwiches or as a complement to a cream soup.
In other words — we can eat bread all day long. Especially my hubby!
Yeah, he is a crumpet. )
But as we decided to go gluten free, it became harder to have it on deck all the time. So I started to search for the best recipe. Quick, tasty, easy, gluten free and cheap enough. It turned out to be a hard challenge.
Some of them were too crumbly. Others had too much of strange ingredients.
It really took some time to create our perfect bread.
And today you are going to get the recipe)
You will need:
– 1 cup of plain Kefir (yougurt is ok too)
– 1/3 cup of oil (olive, coconut) or butter
– 6 tb. Spoons white rice flour
– 6 tb. Spoons corn starch
– 4 tb. Spoons quinoa flour
– 2 tb. Spoons quinoa
– 4 eggs
– 1/2 tea spoon baking soda
Heat the oven to 350 F
Mix Kefir and baking soda in middle bowl. I mean, make sure the bowl is at least twise bigger than amount of kefir. You can also let your child do it. They just love watching the chemical reaction.
Whisk all dry ingredients.
Mix eggs and oil.
Mix everything together. You can use mixer is you want.
Pour batter into the baking dish. It has to be filled approximately at 3/4.
Bake 20-30 min.
P.S. This one can be perfectly stored in your freezer!