Savory Gluten Free Italian Bread
This bread was my second attempt at making a variation of Brittany’s quick bread from Real Sustenance. Last time, I thought it ended up too sweet so I nixed most of the sugar this time and also played around with the wet fats (that sounds worse than it is!) and it came out great! The next version needs a touch more salt and I’d also like to try it with different herbs for some variation but overall, I was really happy with how this bread came out. It’s perfect with a plate of hearty zucchini lasagna or an Italian vegetable soup.
Ingredients
- 2 c. gluten free all-purpose flour
- 1/4 c. white rice flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. xanthan gum
- 1 Tbsp. raw sugar
- 1 c. plain Greek yogurt
- 1/3 c. melted coconut oil
- 1/4 c. almond milk
- 1/2 c. 2% milk
- 1/4 c. canola oil
- 1 Tbsp. apple cider vinegar
- Dried Italian spices
Instructions
- Preheat the oven to 350°F and grease a loaf pan.
- Combine all of the dry ingredients, except the Italian spices, in the stand mixer and blend to combine.
- Add the wet ingredients and blend until the batter is smooth.
- Add the Italian spices and blend until fully combined.
- Pour the batter into the loaf pan.
- Bake for about 60-75 minutes, until the bread is browned on top and a toothpick is removed cleanly.
- Allow the bread to cool in the pan for about 5 minutes and then remove it to cool completely on the counter.
WheatlessRochelle.com
