Pumpkin Rice Bread
"Another easy bread for people who cannot eat eggs, yeast, dairy products, yeast, corn or sugar. This is good for a non gluten bread product."
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 1 1⁄3 cups brown rice flour
- 3⁄4 cup buckwheat flour
- 3 tablespoons rolled millet
- 1 teaspoon bicarbonate of soda
- 2 teaspoons cream of tartar
- 1 1⁄2 cups almond milk
- 1⁄4 cup mashed pumpkin
- 1 -2 tablespoon honey
directions
- Combine dry imgredients in a bowl.
- Blend liquid ingredients and mix into dry ingredients.
- Stirring well.
- Pour into lightly greased loat tin and bake in moderate oven (350 degrees C.) for approximately 35- 40 minutes or until the bread comes away from the tin.
- Cool on a wire rack.
- Wait until the bread is cold before slicing.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<p>I live on the east coast of Australia. I am a proud descendant of two Aboriginal tribes. <br /><br />I spent my early childhood in Western Queensland and the Northern Territory. My mother was employed as a cook on various cattle and sheep stations. Through my mother I learnt to love and enjoy cooking fresh food. <br /><br />Last September, 2003, I had the pleasure of meeting JenT, Jewelies, their respective DHs and Jewelies? gorgeous daughter who was a treat to meet. One day, I hope I can go to New Zealand to visit JenT?s homeland. <br /><br />I enjoy reading cookbooks for cover to cover. My goal is to cook all the recipes I have collected in my Zaar cookbook.</p>
.jpg)
