Mrs. Rice Bread

Mrs. Rice Bread

(My Husband, Bob Rice, named this recipe)

This is my alternative to corn bread. I love corn bread, but corn and wheat are hybrids, changed so much over the years that they are not as easily digestible as they were 100 years or so ago. A diet based on corn and wheat, for most blood types, sets people up for weight gain and diabetes. The rice in this recipe provides the texture of cornmeal.  

1/2 cup white, red or brown rice flour  (can grind whole rice in a coffee grinder to make flour)

1/2 cup spelt flour

3 teaspoons non-aluminum baking powder

1/2 teaspoon sea salt 

            

         Mix dry ingredients together.

1 tablespoon palm sugar

1/8 cup grape seed oil
1 organic egg

3/4 cup hazelnut, unsweetened almond milk, or hemp milk ( avoid milks sweetened with                 cane juice)

         
          Mix sugar, oil, milk and egg.  Slowly mix in dry ingredients.  Grease muffin tins (stainless steel or use paper muffin cups ) or glass pan, 9X 1/2 or 8x8X2
          Bake 350 degrees  20 - 30 minutes, until golden brown, and toothpick inserted in middle comes out clean.
          Just like corn bread this recipe can also be cooked in a greased skillet, on the stove. Heat skillet until a drop of water sizzles on hot surface.  Pour batter into hot skillet. Turn heat to low. Cook until firm, and toothpick inserted in middle comes out clean. Cut in half and flip each half over, to brown opposite side. 
          Batter can also be cooked like pan cakes.   Enjoy!

                                           Health & Happiness,
                                                Nancy Burton, L.Ac.