Recipe Details
Ingredients
-
1 ½cupswhite rice flour
-
½cuptapioca flour
-
½cupwhite sugar
-
1teaspoonbaking soda
-
1teaspoonbaking powder
-
1teaspoonsalt
-
1egg
-
1cupbuttermilk
Cooking Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cake pan.
-
Combine the rice flour, tapioca flour, sugar, baking soda, baking powder, and salt in a large bowl. In a separate bowl, whisk together egg and buttermilk . Make a well in the center of the dry ingredients and pour in the wet. Stir just until the dry ingredients are moistened. Pour into the cake pan.
-
Bake for 65 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool on a wire rack, for 10 minutes before removing from the pan. Wrap bread in plastic wrap or aluminum foil and let stand overnight for the best flavor.
Note
Remember to check all ingredients to be sure they are gluten safe.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories207 | |
| % Daily Value * | |
| Total Fat 1g |
2% |
| Saturated Fat 1g |
3% |
| Cholesterol 25mg |
8% |
| Sodium 550mg |
24% |
| Total Carbohydrate 45g |
16% |
| Dietary Fiber 1g |
3% |
| Total Sugars 14g |
|
| Protein 4g |
7% |
| Vitamin C 0mg |
0% |
| Calcium 77mg |
6% |
| Iron 0mg |
2% |
| Potassium 79mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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