Rice Flour Bread and Coconut Challah

　

Since I became Celiac I have not found a good bread recipe until now! I love this bread and while it may not be everyone’s favourite, I enjoy it!

Rice Flour Bread

1 cup rice flour

1 1/2 tablespoons sugar
1 3/4 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/2 cup almond milk
1/8 cup vegetable oil


Combine the dry ingredients and give them a good dry mix to ensure even distribution.
Beat the egg lightly and add it and the other liquids to the dry ingredients.
Mix thoroughly, the batter should be similar to the consistency of a muffin mix.
Pour the batter into a greased small loaf tin.
Place on the centre rack of the oven and bake for 20 minutes on 350F
Check with a skewer to ensure the loaf is baked right through.
Allow to cool in the tin for 30 minutes.
Once completely cool, slice your loaf and enjoy.


I have also tried this batter for pancakes and it works WONDERFULLY!!! They are light, fluffy and ohhh so yummy! I sometimes put blueberries in mine and that makes them even more delightful!

I also make my own almond milk with organic almonds vs. buying almond milk. Here’s an easy way to make your own almond milk!

½ C. Almonds

2 C. Water

Place ½ cup of almonds and 2/3 cup of water into blender and blend until smooth. Add 1/3 cup of water and blend for awhile. You can either strain it or leave it as it is!

　

Also if anyone has ever tried to make gluten free bread you know what the batter looks like! It’s very runny and would be impossible to make Challah out of!( since you have to braid Challah). But I found something wonderful! Challah Molds!!! You can just pour the batter in the mold and it comes out looking like braided Challah! Baruch HaShem! I posted a link on the right-hand side of this page for the website. It’s the Kosher Cook link.

I also like to use coconut flour for my Challah. I have kind of adapted coconut as my “special Challah” and only eat it on Shabbat. So here is my Coconut Challah recipe or you can use it as a regular bread if you wish!

Krystal’s Coconut Challah

6 eggs

½ C. margarine( melted)

2 Tablespoons honey

½ tsp salt

¾ C. Coconut flour

1 tsp baking powder

Blend together eggs, honey and salt. Combine coconut flour with baking powder and whisk thoroughly into batter until there are no lumps. Pour into greased Challah mold( or a regular bread pan) and bake at 350F for 40 minutes or until done.

Shabbat Shalom Everyone!