Wednesday, January 7, 2009

Mochico Bread

If you are allergic to wheat flour or would just like a sweet bread I recommend this rice bread. It is actually sweet enough to use as cake. You could top it with a dusting of powdered sugar or a honey glaze.
It's very heavy and kind of spongy. The sponginess will increase as the bread cools. (Although at my house it tends to get eaten so fast it doesn't have time to cool.

  • 3 Eggs
  • 1/2 cup butter
  • 1 cup sugar
  • 3 tbsp baking powder
  • 2 tbsp vanilla extract
  • 1 can coconut milk
  • enough regular milk to make a total of 3 cups (about 2 cups regular milk)
  • 1 box mochico rice flour (2 cups)

Combine wet ingredients and baking powder. Beat until well blended. Stir in rice flour. (Take care as rice flour is very fine.)

Grease and lightly flour an 8x8 or 9x9 pan. Bake at 350 degrees Fahrenheit until the top is brown (approximately one hour). Rising will deflate when the bread cools.

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